Ingredients
- 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
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Butterflied Leg Of Lamb With Thyme And Orange
Servings: 8
Directions
- 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.)
- 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.
- This recipe yields 8 servings.
- 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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