Recipe

Lemon Thyme Lamb Recipe

	Dancegypsy67 / All my dishes 2 years, 7 months ago I made this for Easter this year (the pictures didn't turn out well), based on a recipe I made long ago from a cook book that ended up with a long lost roommate. This one exceeded my taste memory. It's easy to do on the grill or rotisserie. Prep:720m Cook:90m Servings:8	Dancegypsy6
	mediterranean easy grill rotisserie

Does this look good? Yeah! / Nope

Fans

tinam

Ingredients

3 1/2 - 4 lb boneless leg of lamb

6 cloves garlic, peeled and slightly smashed

juice of 3 lemons

1 grocery store container of thyme (or the equivalent of fresh if you have a patch and it's not covered with snow)

2 big pinches sea salt, or to taste

black pepper to taste

olive oil

Directions

The lamb should be held together by a net or butcher's string. Stick the garlic around and inside the meat.

Put the meat inside a container or ziploc bag. Add lemon juice, salt and pepper. Rinse the thyme, shake it dry, and crush the stems with the leaves still attached. Add the thyme to the bag. (Now smell your hand!)

Pour in some oil (I have no idea how much it was - I'll guess 1/2 cup). Close the bag.

Now massage the meat thru the bag, distributing the thyme to both sides of the bag, encouraging the lemon and oil to venture inside the roast. Refrigerate overnight, turning and massaging as you remember. Remove from the fridge about an hour before you're ready to start cooking.

Prepare your grill. Roast over a covered grill, turning as necessary, until the temperature of the meat reaches 130 degrees (this is my favorite doneness - cook to yours).

On a rotisserie (which is what I used most recently), put the meat on the spit and cook at 375 degrees. It took about 1 3/4 hours to get to temp at 350 degrees, but the meat didn't develop any carmelization until I turned up the heat.

Let the meat rest 5-10 minutes once off the heat. Slice and serve.

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Comments

tinam 2 years, 7 months ago said:
I have tried this recipe slightly differently, by adding 1/2 cup red wine to the marinade. But then I love using wine when I can! LOL

dancegypsy67 2 years, 7 months ago said:
Red wine seems like it would an awesome addition. Something tells me I'll be trying that soon.

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