Rosemary and Garlic Lamb Parcels

Ingredients

• 2 lbs Lamb shoulder, cut into 2-inch chunks
• 1.5 lbs Waxy potatoes, peeled and cubed
• 0.5 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
• 1.5 tsp Salt
• 1 tsp Black pepper

Instructions

1. 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. 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. 3

   Toss the mixture thoroughly until every piece of meat and potato is well-coated in the herb and oil marinade.

4. 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. 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. 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. 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. 8

   Remove from the oven and let the parcels rest for 10 minutes before carefully opening them to serve directly in the paper.