Rosemary and Garlic Lamb Parcels
A fragrant version of Kleftiko using fresh rosemary sprigs and extra virgin olive oil.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Lamb shoulder, cut into 2-inch chunks
- 1 1/2 lbs Waxy potatoes, peeled and cubed
- 1/2 cup Extra virgin olive oil
- 3 tbsp Fresh rosemary sprigs, chopped
- 6 cloves Garlic cloves, minced
- 1 tbsp Dried Greek oregano
- 2 tbsp Lemon juice
- 1 cup Kefalotyri or Feta cheese, cubed
- 1 1/2 tsp Salt
- 1 tsp Black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and cut four large squares of parchment paper and four larger squares of aluminum foil.
- 2
In a large mixing bowl, combine the lamb chunks, cubed potatoes, olive oil, minced garlic, chopped rosemary, oregano, lemon juice, salt, and pepper.
- 3
Toss the mixture thoroughly until every piece of meat and potato is well-coated in the herb and oil marinade.
- 4
Place one sheet of foil on your workspace, top it with a sheet of parchment paper, and place a quarter of the lamb and potato mixture in the center.
- 5
Tuck several cubes of cheese into the center of the mixture and place an extra small sprig of rosemary on top for fragrance.
- 6
Fold the parchment paper over the food to create a sealed pouch, then wrap the foil tightly around it to ensure no steam escapes during the long bake.
- 7
Place the four parcels on a baking tray and roast for 2.5 hours until the lamb is fork-tender and the potatoes have absorbed the juices.
- 8
Remove from the oven and let the parcels rest for 10 minutes before carefully opening them to serve directly in the paper.
Ratings & Reviews
No ratings yet
