Butterflied Lamb with Garlic Butter Recipe (Oven Roasted)
This butterflied lamb recipe is slow-roasted in the oven until tender, then finished with a simple garlic butter. Lemon zest, lemon juice, fresh thyme, and parsley keep the flavor bright while the long cook does the heavy lifting. Below you’ll find the ingredients list and clear steps for how to make it.
Ingredients
Ingredients
Step-by-Step Method
Preheat and set up the pan
Heat the oven to 150°C / 300°F. Place the lamb on a roasting tray and add the shallots and potato around it. Toss the vegetables lightly with olive oil.
Mix the garlic herb butter
In a bowl, combine the butter, garlic, lemon zest, lemon juice, chopped parsley, thyme, and black pepper. Stir until smooth and spreadable.
Coat the lamb
Spread most of the butter mixture all over the lamb. Hold back a small spoonful to brush on near the end.
Slow-roast
Roast for about 4 hours 15 minutes, until the meat is very tender. If the surface darkens too quickly, loosely cover the tray with foil.
Finish and rest
Brush on the reserved garlic butter for a fresh finish. Rest the lamb for 10–15 minutes, then slice and serve with the roasted shallots and potato.