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Thursday, July 5, 2012

Country lamb in the bag



In case of lack of inspiration this is splendid idea for a formal gathering.

Ingredients
  • 11/2 kg leg of lamb, boned and cut in portions
  • 1/2 tea cup of extra virgin olive oil
  • juice of 1 lemon
  • 3 cloves of garlic
  • 1 tablespoon oregano
  • 2 tablespoons fresh mint, leaves picked and finely chopped
  • 6 potatoes
  • 2 bay leaves
  • 6 slices of kefalotiri cheese
  • salt
  • freshly ground pepper
  • 6 X A5 sheets of greaseproof paper
Method
Place the meat portions in a mixing bowl. Season with salt and pepper, drizzle with the olive oil and lemon juice and add the oregano, fresh mint and garlic cloves, cut in thin slices. Give everything a good toss and add the bay leaves. Cover and leave in the fridge for 2-3 hours, tossing occasionally. Cut the potatoes in round slices. Sir fry them in a pan with olive oil, over low heat, for 10 minutes until they soften. Transfer in a platter.Spread all six greaseproof paper sheets on a working surface. Place in the centre of each 3-4 potato slices, put a meat portion on top and finish with a slice of kefalotiri cheese. Drizzle with 2 tablespoons of the marinade and fold the greaseproof paper over the meat (seam side down). Place all six bags on a flat metal baking tray and bake them in a preheated oven at 180º C for 1 hour and 15 minutes.

portions 6
Preparation Time 20 minutes
Cooking Time 75 minutes

Source: argiro.com.gr

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