Hi Guys! Hope that you had a wonderful Holiday week last week- I was on a much-needed vacation with the family down in Mexico and I have lots of great ideas for Mexican influenced dishes and drinks coming your way later this Summer.
But in the meantime, I have the best thing I have had in a while for you right here. This Grilled Spiced Lamb with Mint-Cilantro Tahini Sauce is absolutely delicious and you have got to make it ASAP! If there is on a recommendation I have, it’s that you make a double batch! Pete and Coco were fighting each other for these.
All of the fresh herbs and dried spices make for the most flavorful lamb ever, and it was still so juicy. The sauce is just awesome and the perfect accompaniment flavor wise.
Sneak Peak Below!! of what I did with the second batch of these I made and the recipe and details are coming tomorrow!
- Grilled Spiced Lamb
- 1 pound ground lamb
- 2 large cloves garlic, minced
- 1 cup mint, finely minced
- 1 cup cilantro, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ cup olive oil
- Mint-Cilantro Tahini Sauce
- 2 cloves garlic
- ¼ cup tahini
- ½ cup tightly packed mint leaves
- ½ cup cilantro
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- kosher salt
- For the Spiced Lamb:
- In a large Ziploc, add the ground lamb and then the garlic, fresh herbs, spices and olive oil. Seal the bag and then mix well until the meat is well combined with all of the spices and herbs. Leave this to marinate at least a few hours and up to a full 24 hours.
- For the mint tahini sauce: Combine all of the ingredients in the jar of a blender and blend until smooth. Season to taste with kosher salt. If you need a tablespoon of hot water or two to make the blending easier, just add it a little at a time and readjust the seasoning to taste.
- You will need 6 skewers (I used the bamboo variety that are a little thicker and have a flat edge and one pointed end). Equally divide the lamb mixture between the 6 skewers and mold the meat around the stick. Refrigerate them while you preheat your BBQ to Medium-high heat.
- Place the skewers over medium-high heat on the BBQ and close the lid. Grill about 8 minutes and the meat should come off without sticking, gently flip them and cook another 5-6 minutes until just cooked through. Remove from the grill and let rest for a few minutes.
- Serve them with the Mint-Cilantro Tahini Sauce for dipping.
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Looks delicious … what did you serve them with?
These sound wonderful! But I am not a fan of lamb could these be made with beef instead?
Absolutely Laura!
We had these for dinner tonight and loved it! Probably not authentic, but served with couscous since we had it on hand. I marinated them overnight and prepared the tahini sauce early in the day so flavors had plenty of time to meld together. We’re looking forward to having them as part of our regular rotation. Thanks for another winner!
I love to eat lamb, beef recipes and always try to search some different traditional and local recipes to taste many thanks to you to share one of best and unique grilled spiced lamb mint I’m never tasting before hope my family also love it.