Lemony Lamb

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Prep Time: 20 min.
Bake Time: 20 min.
Servings: 6-8
Difficulty: Intermediate

This delicious lemon pull-apart lamb is the perfect way to usher in the spring season.

Ingredients

9 Rhodes Yeast Dinner Rolls (thawed but still cold)
2 tablespoons butter, melted
zest from two lemons
6 tablespoons sugar
Citrus glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Instructions

Shape one roll into an oval for the head and place on a sprayed baking sheet. Cut 6 rolls into sixths and arrange for body and top of head. Cut one roll in half and shape one half for ear and other half for tail. Place on body. Cut last roll in half and roll each piece into a 4-5 inch rope. Fold in half and place under the body for legs.

Brush entire lamb with the melted butter. Cover with sprayed plastic wrap and let rise 30-45 minutes. Mix lemon zest with sugar.

Sprinkle the body of the lamb with the lemon zest and sugar mixture. Bake at 350 for 20-25 minutes. Drizzle citrus glaze.

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