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Butterflied Leg Of Lamb With Thyme And Orange Recipe

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0 votes | 1893 views
Servings: 8

Ingredients

Cost per serving $0.05 view details
  • 1 1/2 Tbsp. minced fresh thyme
  • 1 1/2 Tbsp. grated orange peel
  • 3 x garlic cloves chopped
  • 1 1/2 tsp coarse salt
  • 1 1/2 tsp freshly-grnd black pepper
  • 1 x boneless leg of lamb - (4 lbs) fat well trimmed Extra virgin olive oil as needed

Directions

  1. Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 tsp. thyme mix. Rub any remaining thyme mix over both sides of lamb. Brush lamb lightly with extra virgin olive oil. (Can be prepared ahead. Let stand 2 hrs at room temperature or possibly cover and chill up to 1 day.)
  2. Preheat broiler. Broil lamb 4 inches from heat source till brown and crusty and meat thermometer inserted into thickest part registers 125 to 130 degrees for medium-rare, about 8 min per side. Transfer lamb to platter. Let stand 15 min. Slice thinly across grain.
  3. This recipe yields 8 servings.
  4. Comments: This is exactly the kind of dish which conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme dipped in extra virgin olive oil. (That is not a bad recipe itself, especially if you have the rocky hills and sea.)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 3g
Recipe makes 8 servings
Calories 2  
Calories from Fat 0 0%
Total Fat 0.01g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 436mg 18%
Potassium 8mg 0%
Total Carbs 0.58g 0%
Dietary Fiber 0.2g 1%
Sugars 0.06g 0%
Protein 0.1g 0%

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