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 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)
- Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.19 Kcal (2069 kJ) | ||
| Calories from fat | 306.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.05g | 52% | |
|---|---|---|---|
| Cholesterol | 172.37mg | 57% | |
| Sodium | 527.1mg | 22% | |
| Potassium | 369.27mg | 8% | |
| Total Carbs | 1.04g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 40.98g | 82% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 4.7mg | 26% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 213.88 Kcal (895 kJ) | ||
| Calories from fat | 132.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 52% | |
|---|---|---|---|
| Cholesterol | 74.6mg | 57% | |
| Sodium | 228.13mg | 22% | |
| Potassium | 159.82mg | 8% | |
| Total Carbs | 0.45g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 17.74g | 82% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 2mg | 26% | |
| Calcium | 11.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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