Butterflied Lamb With Garlic Butter

Total Time: 5 hrs Preparation Time: 45 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 4
• 2 kg lamb, boned and butterflied
• 1/4 cup parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon, rind of, grated
• 4 cloves garlic, crushed
• 1 teaspoon cracked black pepper
• 90 g butter, softened
• 1/4 cup lemon juice
• 1 kg small potato, halved
• 250 g baby onions or 250 g shallots
• 2 tablespoons olive oil

Recipe

• 1 open lamb out flat, place the fat-side down on a board. using a meat mallet or rolling pin pound the lamb to even thickness.
• 2 combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
• 3 place lamb in a large shallow dish, drizzle the juice over. cover, refrigerate 3 hours or overnight.
• 4 place the potatoes and onions in a large roasting dish; drizzle with oil. bake uncovered, in a moderately hot oven 20 minutes.
• 5 place lamb, fat-side up, over the vegetables in the roasting dish. bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired.
• 6 remove the lamb from the dish, cover loosely with foil to keep warm.
• 7 drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
• 8 slice lamb and serve with the vegetables.