Lamb rubbed with a thick paste of parsley, mint, and garlic before sealing.
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Preheat your oven to 325°F (160°C) and prepare four large sheets of parchment paper and four sheets of aluminum foil.
In a food processor, pulse the parsley, mint, garlic, olive oil, lemon juice, oregano, salt, and pepper until it forms a thick, vibrant green paste.
Place the lamb chunks in a large mixing bowl and rub them thoroughly with the herb paste until every piece is heavily coated.
In a separate bowl, toss the cubed potatoes with a drizzle of olive oil and a pinch of salt, then divide them into four equal portions.
Lay a sheet of foil down, top it with parchment paper, and place a portion of potatoes, a portion of herb-rubbed lamb, and a few cubes of cheese in the center.
Fold the parchment paper tightly over the lamb to create a sealed pouch, then wrap the foil around it securely to ensure no steam escapes.
Place the four pouches on a baking tray and roast for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.
Carefully open the pouches (watch for hot steam) and serve immediately with the accumulated juices poured over the meat.
