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