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Butterflied Leg Of Lamb With Thyme And Orange

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.)

Type: Lamb
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 1/2 tablespoons 22mlChopped fresh thyme
1 1/2 tablespoons 22mlGrated orange peel
3   Garlic cloves - minced
1 1/2 teaspoons 7.5mlCoarse salt
1 1/2 teaspoons 7.5mlFreshly-ground black pepper
1   Boneless leg of lamb - (4 lbs) - fat well trimmed
  Olive oil - as needed

Recipe Instructions

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.)

Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125 to 130 degrees for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.

This recipe yields 8 servings.

Bon Appetit, November 2002


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