Butterflied Roast Lamb
Cherie Metcalfe
Butterflied lamb roasted for a faster cook and full, even flavour. Great for a family meal or when you’re feeding a crowd.
Ingredients
- 800g boneless leg of lamb
- 3 sprigs of rosemary
- 2 onions
- 1 tsp Man Grind Salt Flakes
- 1-2 teaspoons olive oil
- 2 tbsp Out the Gate
Directions
- Preheat your oven to 180°C Fan Bake.
- Butterfly the leg of lamb.
- Peel the onions, trim the top and bottom, then slice into 3 chunky rings through the middle.
- Place the onion rings in the base of your baking dish.
- Place the butterflied lamb on top of the onions, skin side up, and drizzle with olive oil.
- Season generously with Man Grind Salt Flakes, Out the Gate, and scatter over the rosemary.
- Roast for around 24 minutes for medium.
- Remove from the oven, cover with foil, then place a tea towel over the foil, and rest for 15 minutes.
- Drizzle the remaining pan juices over the lamb and serve with your favourite sides.
