Ingredients

• 6 mediumsized East Coast oysters
• 1 tablespoon lamb jus
• 18 sprigs fresh thyme
• 1/2 ounces olive oil
• 12 ounces coarse sea salt (for garnish

Instructions

1. Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs;