A Greek recipe in which leg of lamb is marinated in lemon, garlic, and thyme, then wrapped in parchment paper and slowly baked in the oven. Cooked in its own steam, the meat stays extremely tender, making it an impressive option for guest tables both for its aroma and presentation.
Rub the lamb thoroughly with lemon juice, crushed garlic, olive oil, thyme, salt, and black pepper.
Place the marinated meat together with the potatoes on parchment paper and wrap tightly so no steam escapes.
Place the package on a baking tray and bake in a preheated oven until the meat is tender enough to fall off the bone.
Carefully open the paper and transfer the meat with the potatoes to a warm serving plate to serve.
Important: If you don't wrap the paper tightly, steam escapes and the meat won't reach the desired tenderness. Caution: Watch out for hot steam when taking the paper out of the oven — open it while keeping it away from your face.
If you marinate the leg overnight with lemon and spices, the flavor penetrates the meat much more deeply.
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