This is a great dish for using up bits and bobs of vegetables, so if like me you got the lamb on offer it turns into an inexpensive dish. It’s also great for popping into the oven and getting on with something else whilst it cooks; handily it takes around the same time as a decent movie. This dish is steamed in baking paper and tin foil so make sure you have enough of both to hand. This is a one dish meal so it also has the added bonus of saving on the washing up.
Ingredients
- Lamb shoulder trimmed and diced, approximately 100g per person
- Shallots
- Cherry Tomatoes 4 per person (pp) halved
- Baby potatoes 3 or 4 pp halved
- Baby carrots 4 or 5 pp, I left mine whole as they were tiny, half if needed
- Baby sweetcorn 3 pp, broken
- ¼tsp Mixed herbs pp
- Bay leaves 1 per parcel
- ½-¾tsp Garlic granules pp
- Feta cheese cubed 3 or 4 small pieces pp
- 1tbsp Virgin Olive oil or Virgin Rapeseed oil pp
- Salt and Black pepper
- Baking paper and tin foil
- Brown the Lamb in a little oil.
- Cut out Large squares of both baking paper and tin foil, 1 of each pp, approx 14″square with the tin foil being slightly larger.
- Making these one at a time, place a portion of lamb on the baking paper.
- Place all the veg over and around the meat, topping with the Feta cheese.
- Sprinkle garlic granules, herbs, salt and pepper over your ingredients.
- Drizzle over your oil.
- Carefully wrap your paper parcel then wrap again in the tin foil.
- Repeat the process for however many people your are making for.
- Cook for at least 2hrs in a pre heated oven, 180°c, 350-375°f, gas mark 4
- Check your meat for tenderness, if needed cook for a further ½hr then check again.
- Serve in the paper with a crusty loaf for soaking up all the beautiful juices.
- Enjoy.
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