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

1. Preheat the oven to 190°C (170°C fan-forced).
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake: Place the parcels on a baking tray and roast for 2.5 to 3 hours.
7. 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.
8. 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.

• 1 tbsp cashew nut halves

• 1 tbsp raisins or sultanas (golden raisins)

• 250 g (9 oz / 1¼ cups) semolina (medium coarse)

• 400 ml (14 fl oz / 1⅔ cups) boiling water

• ¼ tsp kesari powder (or saffron powder)

• 150 g (5½ oz / ¾ cup) caster (superfine) sugar

• 1 tsp ghee

• ¼ tsp ground cardamom

• Butter, for greasing

Steps

1. Toast the nuts and raisins:
   In a medium frying pan over low heat, dry-roast the cashew nuts until golden brown. Remove and set aside. In the same pan, dry-roast the raisins until they begin to puff up and turn golden. Combine with the cashews and set aside.
2. Cook the semolina:
   Using the same pan, dry-roast the semolina over low heat until it just starts to turn golden and aromatic. Carefully pour in the boiling water and add the kesari powder. Stir continuously for 10–12 minutes, until the semolina softens and most of the water is absorbed.
3. Sweeten and enrich:
   Add the sugar to the semolina and mix well. Continue stirring and cooking for another 4–5 minutes until the sugar dissolves and the mixture thickens. Stir in the ghee and cook for a further 3–4 minutes, maintaining a smooth, lump-free texture.
4. Finish and set:
   Add the ground cardamom, toasted cashews, and raisins. Mix thoroughly to distribute evenly. Lightly grease a 23 cm (9 inch) round cake tin with butter and pour in the mixture. Spread to a thickness of 1.5–2 cm (½–¾ inch) and smooth the surface.
5. Serve:
   Allow to set slightly before cutting into diamonds or squares. Serve warm for a soft texture or chilled for a firmer bite.

• 500 g small desiree potatoes (or other varieties)
• 50 g podded green peas, blanched and refreshed under cold water
• 1 long green chilli, chopped
• 1 tsp chilli flakes (optional, for extra hot)
• ¼ cup (60 ml) lemon juice
• 2 tsp black sesame seeds (see Note)
• 2 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp fenugreek seeds
• fresh coriander leaves to serve
• chopped carrots, cucumbers and other vegetables can be added as an option

Steps

1. Cook the potatoes: Place the potatoes in a saucepan and cover with salted water. Bring to a gentle simmer and cook until just tender. Drain and set aside to cool slightly. Once cool enough to handle, peel the potatoes and cut them into small cubes.

2. Prepare the salad: In a large bowl, combine the cubed potatoes with the peas, green and red chillies, lemon juice, and black sesame seeds. Gently toss to mix and set aside.

3. Infuse the oil: Heat the oil in a small frying pan over medium heat. Once hot, add the turmeric powder and fenugreek seeds. Cook until the fenugreek seeds turn slightly brown and aromatic.

4. Dress the salad: Immediately pour the spiced oil and its contents over the potato mixture. Toss well to ensure everything is evenly coated.

5. Garnish and serve: Top with fresh coriander and serve warm or at room temperature.