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  • Butterflied Leg of Lamb with Thyme and Orange
  • Lamb seasoned with orange and fresh thyme.
  • Servings: 8  - Prep. Time: 15 min - Start to Finish: 45 min
Ingredients
  • 2 pounds boneless lamb leg
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon orange zest
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
Directions
  • Combine thyme, orange peel, garlic, salt and pepper in small bowl.
  • Place lamb on rimmed baking sheet.
  • Using small sharp knife, make twelve 1/2" 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.
  • Preheat broiler.
  • Broil lamb until brown and crusty, about 8 minutes per side, until meat thermometer inserted into thickest part registers 135 degrees F for medium-rare.
  • Transfer lamb to platter.
  • Let stand 15 minutes.
  • Slice thinly across grain.
  • Yield: 5 oz.
Serving Ideas:
  • Garnish with fresh chopped chives and paprika.


Print Version

 

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