These make a fantastic dinner-party dish. When guests unwrap their little parcels, they’re met with tender, juicy lamb, melt-in-your-mouth potatoes, and gooey, molten cheese—a truly spectacular combination.
Serves: 4 people
Preparation: 15 minutes
Cooking: 2:45 minutes
Skill Level: EASY
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
Steps
- Preheat the oven to 190°C (170°C fan-forced).
- Marinate the lamb: Place the lamb in a large shallow bowl. Add the olive oil, garlic, oregano, and a generous pinch of sea salt and freshly ground black pepper. Massage the seasoning thoroughly into the meat. For deeper flavour, you can cover and marinate the lamb overnight in the fridge.
- Prepare the parcels: Lay out four sheets of baking paper (20 cm x 50 cm each) on your workbench. Top each with a second sheet placed crosswise to create a double layer for secure wrapping.
- Assemble:
- Evenly divide the potato wedges between the four parcels and season them lightly with sea salt.
- Place the lamb pieces on top of the potatoes so the juices will drip down as they roast.
- Scatter the cherry tomatoes and cheese evenly around the lamb.
- Drizzle each parcel with lemon juice and top each with two sprigs of thyme.
- Seal the parcels: Fold the paper up and over the lamb to create a tightly wrapped bundle. Twist the tops to seal and tie each parcel securely with kitchen string—this helps trap steam and lock in flavour.
- Bake: Place the parcels on a baking tray and roast for 2.5 to 3 hours.
- Check for doneness: Carefully open one parcel and use a fork to test the lamb. It should be fall-apart tender. If needed, return to the oven for an additional 30 minutes.
- Serve: Transfer each parcel to a dinner plate and serve unopened for a bit of dramatic flair—your guests will love unwrapping their own individual lamb feast.