Butterflied Lamb with Garlic Butter

Recipe by Doreen Randal
READY IN: 5hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
  • Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight.
  • Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes.
  • 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.
  • Remove the lamb from the dish, cover loosely with foil to keep warm.
  • Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
  • Slice lamb and serve with the vegetables.
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