Butterflied Lamb Roast with Rosemary, Garlic and Red Onion
This is a great recipe for this time of the year, it is super easy and a hearty winter meal with lots of garlic to boost your immunity! Butterflied Lamb is an easy alternative and doesn’t take too long in the oven as opposed to anything on the bone.
It is fancy enough to serve up at a dinner party but easy enough for a weekly dinner also (it was last nights dinner in our family – a Tuesday night!)
INGREDIENTS
Butterflied Lamb
Several twigs of Rosemary
1 x Red Onion chopped finely
3 x cloves of garlic chopped finely
Olive Oil
Salt and Pepper to season
Cooking twine
INSTRUCTIONS
Lay down the butterflied lamb as flat as you can and sprinkle over the chopped red onion, chopped garlic and rosemary.
Roll the butterflied lamb together as tightly as possible and use the cooking twine to hold it together.
Season with salt and pepper.
Drizzle with olive oil.
Place into the oven at 170 degrees for 1 and a half hours.
Serve with fresh seasonal vegetables (like broccoli) and roasted veggies of potatoes, pumpkin and kumara or sliced on top of herby steamed couscous tossed with orange zest, olives, parsley, coriander and lots of lemon juice and olive oil.
If there is any left over, we love shepherds pie or a hearty Middle Eastern soup made with tomatoes, paprika, cumin, chilli and beans – we’ll add the recipe.
