Butterflied Leg of Lamb with Thyme and Orange |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is exactly the kind of dish that conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme dipped in olive oil. (Which is not a bad recipe itself, especially if you have the rocky hills and sea.) Ingredients:
1 1/2 tablespoons chopped fresh thyme |
1 1/2 tablespoons grated orange peel |
3 garlic cloves, minced |
1 1/2 teaspoons coarse salt |
1 1/2 teaspoons ground black pepper |
1 4-pound boneless leg of lamb, fat well trimmed |
olive oil |
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 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.)
2. 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.
|
|