Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - our Marinated Butterfly Lamb with Roast New Potatoes is exactly that magical creation! This British-inspired recipe promises to elevate your cooking game with minimal effort and maximum flavor. Tender, succulent lamb infused with aromatic rosemary and garlic, perfectly paired with crispy roasted new potatoes, will transport your taste buds to a gourmet paradise that looks like it was crafted by a professional chef.
Prep Time: 2 hrs
Cook Time: 1 hrs
Total Time: 3 hrs
Cuisine: British
Serves: 4 servings
Ingredients
- 1 kg butterfly lamb
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp rosemary, chopped
- 1 kg new potatoes
- Salt and pepper to taste
Instructions
- Remove the lamb from refrigerator 1 hour before cooking to allow it to reach room temperature, ensuring even cooking.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper to create a marinade.
- Place the butterfly lamb in a large non-reactive dish and thoroughly coat with the marinade, ensuring even coverage. Cover and let marinate in the refrigerator for at least 1 hour, preferably 2-3 hours.
- Preheat the oven to 180°C (350°F).
- Wash new potatoes thoroughly and cut larger ones in half to ensure uniform cooking. Pat dry with kitchen paper.
- Toss potatoes with remaining olive oil, salt, and pepper in a large roasting tray.
- Remove lamb from marinade, allowing excess to drip off. Place lamb on top of the potatoes in the roasting tray.
- Roast in the preheated oven for approximately 55-65 minutes for medium-rare, or until internal temperature reaches 55-60°C (130-140°F).
- Remove from oven and let the lamb rest for 15-20 minutes, covering loosely with aluminum foil to retain heat.
- Carve the lamb against the grain and serve with the roasted new potatoes.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Marinating Magic: Don't rush the marinating process. The longer the lamb sits in the garlic-rosemary mixture (up to 3 hours), the more intense and rich the flavors will become.
- Meat Thermometer Matters: For the most precise doneness, use a meat thermometer to check the internal temperature. Medium-rare is typically around 55-60°C (130-140°F).
- Resting is Crucial: Never skip the resting period after cooking. This allows the meat's juices to redistribute, ensuring each slice is incredibly juicy and tender.
- Potato Perfection: Pat your potatoes completely dry before roasting to achieve that irresistible crispy exterior.
- Carving Technique: Always slice the lamb against the grain to maximize tenderness and ensure each bite is as delectable as possible.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
