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Butterflied Leg of Lamb with Thyme and Orange

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 freshly-ground black pepper
1 boneless leg of lamb - (4 lbs) -- fat well trimmed
Olive oil -- as needed


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.


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