Butterflied Leg Of Lamb With Thyme And Orange Recipe

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 tsp.

5. 5

   thyme mix.

6. 6

   Rub any remaining thyme mix over both sides of lamb.

7. 7

   Brush lamb lightly with extra virgin olive oil.

8. 8

   (Can be prepared ahead.

9. 9

   Let stand 2 hrs at room temperature or possibly cover and chill up to 1 day.)

10. 10

    Preheat broiler.

11. 11

    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.

12. 12

    Transfer lamb to platter.

13. 13

    Let stand 15 min.

14. 14

    Slice thinly across grain.

15. 15

    This recipe yields 8 servings.

16. 16

    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.

17. 17

    (That is not a bad recipe itself, especially if you have the rocky hills and sea.)

* Per serving · 4 servings · Values may vary.

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