serves
4
prep
15 minutes
cook
2:45 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:45
hours
difficulty
Easy
level
Stream free On Demand
Loving Gluten Free
series • cooking
PG
series • cooking
PG
Ingredients
- 1 kg deboned lamb shoulder (roughly 1.6 kg bone-in), excess fat trimmed, cut into large chunks
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, crushed
- 2 tsp dried oregano
- Sea salt flakes and freshly ground black pepper
- 2 large waxy potatoes (such as Desiree or pontiac), cut into wedges
- 3 tomatoes, each cut into 4 wedges
- 150 g kefalograviera cheese, cut into 3 cm cubes
- Juice of 2 lemons
- 8 thyme sprigs
Instructions
- Preheat the oven to 190°C (170°C fan-forced).
- Place the lamb in a large shallow bowl and add the olive oil, garlic, oregano and a good pinch of salt and pepper. Massage the seasoning all over the lamb (you can marinate overnight if you wish).
- Lay out four 20 cm x 50 cm sheets of baking paper on your workbench, then place another sheet on top in a criss-cross manner to create a double layer.
- Divide the potato wedges equally between the parcels, season with sea salt, then sit the lamb on top, so the juices fall on the wedges when roasting. Divide the tomato and cheese equally among the parcels by scattering them around the lamb. Drizzle the lemon juice on each bundle and place two sprigs of thyme on the lamb.
- Wrap up each parcel by folding the paper over the lamb and twisting the top to create a seal. Tightly secure with kitchen string (it is very important that no steam escapes).
- Place the four parcels on a baking tray and bake for 2.5-3 hours. To check for tenderness, unwrap a parcel and pierce the lamb with a fork. The meat should be very tender, if not return to the oven for another 30 minutes. Transfer the parcels to individual dinner plates to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Loving Gluten Free
