Greek Parcel Christmas Lamb

Information

Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Serves: 6–8 | Gluten Free

Ingredients

• 1 lamb shoulder, de-boned (optional) and tied
• 1 onion
• 8 potatoes
• 1 red capsicum
• ¼ cup fresh oregano
• ¼ cup fresh sage
• 3 sprigs fresh rosemary
• 2 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp pepper
• 1.5 cups beef stock
• Juice and zest of 1 lemon
• 1 garlic bulb
• Olive oil

Method

• Preheat your oven to 160°C. Chop the potatoes, onion, and red capsicum into large chunks.
• Line a Dutch oven (or any heavy, oven-safe pot) with two layers of baking paper, leaving excess on either side to create a “parcel.”
• Place the chopped vegetables inside the lined pot. Season with salt, pepper, dried oregano, and a drizzle of olive oil. Toss to combine.
• Create a small well or “canyon” in the vegetables and place the lamb shoulder inside. Season the lamb with fresh oregano, sage, rosemary, salt, pepper, and a generous drizzle of olive oil.
• Slice the garlic bulb in half horizontally and place one half on either side of the lamb.
• Fold the baking paper over the lamb to enclose it completely. Place the lid on your pot and wrap with tin foil for extra steam retention.
• Roast in the oven at 160°C for 3 hours.
• Carefully remove the pot from the oven and open the parcel, watching for hot steam. Trim any excess baking paper.
• Return the lamb (uncovered) to the oven for an additional 30 minutes to brown the top.
• Serve warm with the roasted vegetables and juices from the pot.