Leg of Lamb with Garlic Tahini Sauce

Awhile back, Doris came home with a boneless leg lamb for the weekend. We didn't have much of plan, so we stayed with the basics and it got the standard garlic, olive oil salt & pepper and lemon treatment. We didn't have any rosemary so we used thyme ..it's all about the ability to adjust...

 

It came in a netted bag of some sort. I wasn't sure if the idea was to cook in the netting, but I wanted to flatten it out some, so we opted to de-bag. Next we cut the excess fat off and tried to level it out just a bit..it had a ton of outer fat, so trimmed it pack to about an 1/8 to 1/4 of an inch.

 

something similar to this. We let it marinate for about 6 hours, brushed off the garlic, and through that hunk of leg on the grill

We got some new cast iron grates for the Weber that I've been breaking in. I like them so far- I'll like them more when they are completely seasoned and I don't need to worry about them rusting up on me, but all in good time I guess.

And served - . We cut up a bunch or garlic, then into the food processor with tahini, some lemon juice, parsley and a little water for the sauce. They were pretty good!