Butterflied Leg of Lamb with Thyme and Orange
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- olive oil
- 1 1/2 teaspoons ground black pepper
- 1 1/2 teaspoons coarse salt
- 3 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh thyme
- Carbohydrate 1 g(0%)
- Cholesterol 120 mg(40%)
- Fat 29 g(44%)
- Fiber 0 g(2%)
- Protein 33 g(66%)
- Saturated Fat 11 g(57%)
- Sodium 454 mg(19%)
- Calories 403
Preparation 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°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.
Preparation 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°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.
