Butterflied Leg of Lamb with Thyme and Orange |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 tablespoons chopped fresh thyme | 1-1/2 tablespoons grated orange peel | 3 garlic cloves, minced |
| 1-1/2 teaspoons coarse salt | 1-1/2 teaspoons ground black pepper | 1 4-pound boneless leg of lamb, fat well trimmed |
| olive oil | ||
| 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 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. |
| 2 | Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125 to 130 F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain. |