This Greek dish features a leg of lamb marinated with lemon, garlic, and thyme, wrapped in parchment paper, and slow-roasted in the oven. The meat steams in its own juices and stays exceptionally tender, making an impressive choice for a dinner party in both aroma and presentation.
Rub the lamb thoroughly with lemon juice, crushed garlic, olive oil, thyme, salt, and black pepper.
Place the marinated lamb and potatoes on parchment paper and wrap tightly so no steam can escape.
Place the package on a baking sheet and roast in a preheated oven until the meat is tender enough to pull away from the bone.
Carefully open the parchment, transfer the lamb and potatoes to a warm serving platter, and serve.
Important: Wrap the parchment tightly so steam cannot escape and the meat can become tender. Caution: Watch out for hot steam when removing the parchment from the oven; open it facing away from your face.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
