Butterfly lamb with garden herbs
Prep time
Cook time
Total time
This is a very simple roast it all depends of the qualilty of the meat and the fragrance of the herbs.
Recipe type: Easy
Cuisine: French
Serves: 5
  • 1 butterflied lamb
  • A bunch of fresh origano (if you have the chilli sort it is even better)
  • A bit of fresh thyme
  • Salt from the mill
  • Pepper medley from the mill (cracked)
  • A big dash of olive oil
  • 4 échalotes or 2 small onions
  1. Eat the oven on 180°C (356°F).
  2. Peal and cut the French échalotes (or onions) and cut them in 5mm slices (0.2").
  3. In a rectangle or oval oven dish, pour a dash of olive oil.
  4. Place your butterfly lamb in the dish. Massage the lamb with olive oil. Open it (the inside facing up).
  5. Arrange your herbs in a bouquet. Crush the bouquet gently to make a few little leaves fall in the inside of the butterfly lamb.
  6. Add salt and pepper and a few slices of échalotes (or onions)
  7. With a kitchen yarn/twill make a sort of log of your lamb folding it to keep the few leaves, slices of échalotes (onion) salt and pepper inside. Wrap the yarn arount it and tie a knot
  8. On the top of you lamb log, add a dash of olive oil, crack some pepper medley and salt, put the rest of the échalotes slices, place the pretty bouquet.
  9. Put in the oven for 20 min.
  10. Let rest for 10 min before slicing.
Recipe by The Flo Show.com at http://www.thefloshow.com/butterfly-lamb-with-garden-herbs/