Ingredients
-
2
-
1/4
-
1
-
1
-
4
-
1
-
90
-
1/4
-
1
-
250
-
2
-
-
-
-
Directions
Butterflied Lamb with Garlic Butter,The lamb was so tender and everything had so much flavor, it was hard to stop eating! I loved the juice the lemon made and it was great drizzled over the potatoes. I plan to make this for my inlaws when they come to see us, as they both love lamb and I know this will tickle their taste buds!
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Steps
|
1
Done
|
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
Done
|
Combine Herbs, Rind, Garlic, Pepper and Butter in a Small Bowl; Spread the Mixture Over the Fat-Side of the Lamb. |
|
3
Done
|
Place Lamb in a Large Shallow Dish, Drizzle the Juice Over. Cover, Refrigerate 3 Hours or Overnight. |
|
4
Done
|
Place the Potatoes and Onions in a Large Roasting Dish; Drizzle With Oil. Bake Uncovered, in a Moderately Hot Oven 20 Minutes. |
|
5
Done
|
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
Done
|
Remove the Lamb from the Dish, Cover Loosely With Foil to Keep Warm. |
|
7
Done
|
Drain the Excess Juices from the Pan, Bake Potatoes and Onions in a Very Hot Oven Another 15 Minutes or Until Crisp. |
|
8
Done
|
Slice Lamb and Serve With the Vegetables. |
