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Butterflied Lamb with Garlic Butter

2 kg leg lamb, boned and butterflied
1/4 cup chopped parsley
1 Tbsp chopped fresh thyme
1 Tbsp grated lemon rind
4 cloves garlic, crushed
1 tsp cracked black pepper
90g soft butter
1/4 cup lemon juice
1 kg small potatoes, halved
250g baby onions or shallots
2 Tbsp olive oil

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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