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Ingredients
- 1 1/2 Tbsp. minced fresh thyme
- 1 1/2 Tbsp. grated orange peel
- 3 x garlic cloves chopped
- 1 1/2 tsp coarse salt
- 1 1/2 tsp freshly-grnd black pepper
- 1 x boneless leg of lamb - (4 lbs) fat well trimmed Extra virgin olive oil as needed
Method
- 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 tsp.
- thyme mix.
- Rub any remaining thyme mix over both sides of lamb.
- Brush lamb lightly with extra virgin olive oil.
- (Can be prepared ahead.
- Let stand 2 hrs at room temperature or possibly cover and chill up to 1 day.)
- Preheat broiler.
- Broil lamb 4 inches from heat source till brown and crusty and meat thermometer inserted into thickest part registers 125 to 130 degrees for medium-rare, about 8 min per side.
- Transfer lamb to platter.
- Let stand 15 min.
- Slice thinly across grain.
- This recipe yields 8 servings.
- Comments: This is exactly the kind of dish which conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme dipped in extra virgin olive oil.
- (That is not a bad recipe itself, especially if you have the rocky hills and sea.)
