Garlic Roasted Eye Of Loin of Lamb

• 1 boned loin of lamb (see note)
• Corn oil
• Salt and freshly ground black pepper to taste
• Dried thyme
• 1/2 head garlic, poached and mashed
• 1 bunch watercress

1. Preheat broiler.
2. Rub each eye of loin with oil.
3. Rub in salt, pepper and thyme.
4. Spread mashed garlic on loin and place it on broiler rack.
5. Broil 3 or 4 inches from heat source for 5 minutes.
6. Turn over meat and broil 5 minutes longer.
7. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
8. Cool lamb on a serving plate.
9. It may be prepared 2 or 3 hours in advance.
10. Cut into slices 1/4 to 1/2 inch thick and serve, garnished with watercress.
11. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.

lamb, oil, salt, thyme, garlic, watercress

Taken from cooking.nytimes.com/recipes/1479 (may not work)