A Turkish dish made by wrapping lamb and vegetables in parchment and baking them in their own steam. The tightly sealed packets keep the meat tender and juicy without extra oil. Each packet makes one serving.
In a large bowl, combine the cubed lamb with the sliced carrots and potatoes, half-moon-sliced onion, crushed garlic, thyme, salt, and black pepper.
Divide the mixture into four equal portions and place each on a piece of parchment. Top each with a piece of butter, then fold the parchment edges tightly to seal.
Arrange the packets on a baking sheet and bake in a preheated oven until the meat and vegetables are tender.
Remove the packets from the oven and let them rest for a few minutes. Carefully open them and serve hot.
Fold the edges of the parchment packets tightly to keep steam from escaping and drying out the meat. Watch out for hot steam when removing the packets from the oven; keep your face away when opening them. No allergens are listed.
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