Grilled or Roast Leg of Lamb with Thyme and Orange

1. 1

   Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot and the rack at least 4 inches from the heat source.

2. 2

   Trim the lamb of any excess fat and, if any parts seem overly thick, make a horizontal cut in the meat so they lie fairly flat.

3. 3

   Strip the thyme leaves from the stems and mince them with the garlic and orange zest (a small food processor will handle this well); combine with the pepper and a healthy pinch of salt.

4. 4

   Use a thin-bladed knife to poke some holes in the lamb and stick a little bit of the mixture into each of them; rub the meat with that which remains.

5. 5

   Grill or broil the meat until it is nicely browned, even a little charred, on both sides, 20 to 30 minutes, and the internal temperature at the thickest part is about 125F; this will give you some lamb that is quite rare as well as some that is nearly well done.

6. 6

   Let rest for 5 minutes before slicing thinly, as you would a thick steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.