Butterflied Leg of Lamb with Thyme and Orange

1. 1

   Combine thyme, orange peel, garlic, salt, and pepper in small bowl.

2. 2

   Open lamb on rimmed baking sheet.

3. 3

   Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb.

4. 4

   Fill each slit with 1/2 teaspoon thyme mixture.

5. 5

   Rub any remaining thyme mixture over both sides of lamb.

6. 6

   Brush lamb lightly with olive oil.

7. 7

   (Can be prepared ahead.

8. 8

   Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)

9. 9

   Preheat broiler.

10. 10

    Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125F to 130F for medium-rare, about 8 minutes per side.

11. 11

    Transfer lamb to platter.

12. 12

    Let stand 15 minutes.

13. 13

    Slice thinly across grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.