Butterflied Lamb with Garlic Butter

Instructions 👩🏻‍🍳

• Step 1
  Open the butterflied lamb out flat, placing it fat-side down on a cutting board. This is your canvas!
• Step 2
  Using a meat mallet or rolling pin, gently pound the lamb to achieve an even thickness. This ensures even cooking throughout.
• Step 3
  In a small bowl, combine the chopped parsley, fresh thyme, grated lemon rind, crushed garlic, cracked black pepper, and softened butter. This is your aromatic armor for the lamb.
• Step 4
  Spread the herb butter mixture evenly over the fat-side of the lamb. Make sure every nook and cranny is coated.
• Step 5
  Place the lamb in a large shallow dish, then drizzle the lemon juice evenly over it. The acid in the lemon juice will help to tenderize the meat and enhance the flavors.
• Step 6
  Cover the dish tightly and refrigerate for at least 3 hours, or preferably overnight. This allows the flavors to meld together beautifully and penetrate the meat.
• Step 7
  Preheat your oven to a moderately hot temperature (approximately 200°C/400°F).
• Step 8
  Place the halved potatoes and baby onions (or shallots) in a large roasting dish. Drizzle with olive oil and toss to coat evenly.
• Step 9
  Bake the potatoes and onions uncovered in the preheated oven for 20 minutes. This gives them a head start and ensures they’re tender when the lamb is cooked.
• Step 10
  Remove the roasting dish from the oven. Place the lamb, fat-side up, directly on top of the vegetables.
• Step 11
  Return the roasting dish to the oven and continue to bake uncovered for about 40 minutes, or until the lamb reaches your desired level of doneness. Use a meat thermometer for best results. For medium-rare, aim for an internal temperature of 57-60°C (135-140°F). For medium, aim for 63-65°C (145-150°F).
• Step 12
  Once the lamb is cooked to your liking, remove it from the roasting dish and cover it loosely with foil to keep it warm. This allows the meat to rest, resulting in a more tender and juicy result.
• Step 13
  Drain any excess juices from the roasting pan. This is important for achieving crispy potatoes and onions.
• Step 14
  Increase the oven temperature to very hot (approximately 230°C/450°F).
• Step 15
  Return the potatoes and onions to the oven and bake for another 15 minutes, or until they are golden brown and crisp.
• Step 16
  Remove the lamb from the foil. Slice the lamb against the grain and serve immediately with the roasted potatoes and onions.