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1
Wash the leg of lamb and pat dry.
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2
Place in a hotel or lasagna pan.
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3
In a bowl, combine the remaining ingredients except the salt.
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4
Stir until well blended.
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5
Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade.
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6
Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.
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7
Preheat the grill to medium.
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8
Season the meat with salt.
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9
Transfer to the hot grill and cook for 15 minutes on one side.
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10
Turn and continue to cook for another 15 minutes.
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11
Move the meat to a colder spot on the grill and cover.
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12
Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour.
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13
Time will depend on the thickness of the meat.
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14
Allow meat to cool for 15 minutes before carving to keep as much of the meat juice.
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15
Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.
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16
Preheat the grill to medium.
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17
Place the eggplant on the grill for about 30 minutes, turning often.
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18
Remove and cool completely.
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19
Once cool, scrape out the pulp and discard the skins.
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20
Reserve.
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21
Rub the halved tomatoes with olive oil and salt and pepper.
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22
Place onto the side of the grill and roast until soft.
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23
In a large saute pan, over the hot part of the grill, heat the olive oil.
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24
Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano.
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25
Cook until onion is soft.
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26
Remove from heat and adjust consistency with water.
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27
Add the parsley and vinegar.
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28
Season with salt and pepper.
