• Butterflied Leg Of Lamb With Thyme And Orange

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    • 1 1/2 Tbsp. minced fresh thyme
    • 1 1/2 Tbsp. grated orange peel
    • 3 x garlic cloves chopped
    • 1 1/2 tsp coarse salt
    • 1 1/2 tsp freshly-grnd black pepper
    • 1 x boneless leg of lamb - (4 lbs) fat well trimmed Extra virgin olive oil as needed


    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 tsp. thyme mix. Rub any remaining thyme mix over both sides of lamb. Brush lamb lightly with extra virgin olive oil. (Can be prepared ahead. Let stand 2 hrs at room temperature or possibly cover and chill up to 1 day.)
    2. Preheat broiler. 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. Transfer lamb to platter. Let stand 15 min. Slice thinly across grain.
    3. This recipe yields 8 servings.
    4. 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. (That is not a bad recipe itself, especially if you have the rocky hills and sea.)

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