Butterflied lamb with garlic butter is a traditional recipe that reflects the culinary richness of various regions, especially in countries with strong pastoral roots. This technique involves splitting the lamb in half, removing the central bone to obtain a uniform, flat piece that allows for even and quick cooking. In Latin America, this cut and preparation is also known in some countries as "grilled lamb" or "open spit-roasted lamb," depending on the region and the cooking method used.
The origin of butterflied lamb is found in areas where sheep farming is an ancestral activity, such as in Argentina, Uruguay, Chile, and Peru, where roasts and lamb preparations are an essential part of the local cuisine. Its presence on the table is synonymous with celebration and family gatherings. Furthermore, the use of garlic butter to enhance the flavor is a touch that comes from European traditions, especially French and Mediterranean, which have fused with native ingredients.
In other Latin American countries, butterflied lamb may have other names or similar preparations that include marinades with herbs and citrus, aiming to highlight the aroma and natural tenderness of the meat. These techniques reflect not only the gastronomic diversity but also the cultural richness of the region, where lamb plays a prominent role in celebrations and everyday cooking.
How to Prepare Butterflied Lamb with Garlic Butter
To begin, lay the butterflied lamb flat with the fat side down on a cutting board. Then, using a meat mallet or rolling pin, pound the lamb until it reaches an even thickness, which will facilitate uniform cooking.
Next, combine in a small bowl parsley, fresh thyme, grated lemon zest, garlic, ground black pepper, and butter. This aromatic mixture will be the garlic butter that will give the lamb an unmatched flavor.
Spread the butter evenly over the fat side of the lamb. Then, place the lamb in a large, shallow dish, drizzle lemon juice over the top, cover, and refrigerate for 3 hours or overnight so the flavors meld perfectly.
After the marinating time, place the small potatoes and baby onions in a large roasting pan and drizzle with olive oil to enhance their texture and flavor.
Bake uncovered in a moderately hot oven for 20 minutes to start cooking the vegetables.
Then, place the lamb, fat side up, on top of the vegetables in the same roasting pan. Bake uncovered for approximately 40 minutes or until the lamb reaches the desired level of doneness.
Remove the lamb from the pan and cover it loosely with aluminum foil to keep it warm while the vegetables finish cooking.
Drain any excess juices from the pan and continue baking the potatoes and onions in a very hot oven for another 15 minutes or until they are crispy and golden brown.
Finally, slice the lamb and serve it accompanied by the roasted vegetables, enjoying a perfect combination of flavors and textures that will make this dish an unforgettable culinary experience.
