Ingredients
- 1 boned loin of lamb (see note)
- Corn oil
- Salt and freshly ground black pepper to taste
- Dried thyme
- ½ head garlic, poached and mashed
- 1 bunch watercress
10 – 12 servings
Preparation
- Preheat broiler.
- Rub each eye of loin with oil. Rub in salt, pepper and thyme. Spread mashed garlic on loin and place it on broiler rack. Broil 3 or 4 inches from heat source for 5 minutes. Turn over meat and broil 5 minutes longer. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
- Cool lamb on a serving plate. It may be prepared 2 or 3 hours in advance. Cut into slices 1/4 to 1/2 inch thick and serve, garnished with watercress. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.
- Ask butcher for eyes from one full loin of lamb (the saddle), including the fillets, trimmed of all fat and tied
4 hours 30 minutes
Dining and Cooking