2 large shallots, minced
2 tablespoons fresh thyme leaves, chopped
4 fresh thyme sprigs
Zest of 1 lemon, finely grated
1/2 teaspoon sea salt
Freshly ground pepper
1 teaspoon Kosher salt or coarse sea salt
4 squabs, rinsed and dried
3 tablespoons olive oil
Pre-heat oven to 450 F. Beat together 1 stick of butter, shallots, thyme leaves, lemon zest, sea salt and several grinds of freshly ground pepper in a mixing bowl until smooth. Divide into 4 portions. Using a couple of fingers, carefully loosen each squabs skin attached to the breast and legs, then work in 1 portion of the butter mixture, spreading it over the breast meat and in between the legs. Stuff the squab's cavity with a thyme sprig, tie its legs together with kitchen string. Sprinkle the Kosher salt and more pepper over the squab. Repeat with the other squab. Heat 3 tablespoons butter and the olive oil in a heavy skillet over medium-high heat until the foam subsides. Brown the squab on all sides, then transfer to a roasting pan and roast 15-20 minutes. Use an instant-read thermometer to check the internal temperature of the breast without touching bone. At 145 F, remove the squab from the oven and let rest 5 minutes before serving. (If the temperature is not at 145 F, continue to roast 5 minutes.)