Butterflied Lamb With Garlic Butter

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

1. 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.
2. Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
3. Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight.
4. Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes.
5. 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.
6. Remove the lamb from the dish, cover loosely with foil to keep warm.
7. Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
8. Slice lamb and serve with the vegetables.

lamb, parsley, fresh thyme, lemon, garlic, cracked black pepper, butter, lemon juice, potato, baby onions, olive oil

Taken from www.food.com/recipe/butterflied-lamb-with-garlic-butter-109 (may not work)