Skopelos Lamb in Paper Parcels

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
skopelos lamb with bread in paper parcels

Ingredients

  • 4 x Lamb Barnsley chops (approx. 230g each)
  • 4 x Tablespoons olive oil
  • Juice and zest of 1 large lemon
  • 1 tablespoon dried oregano
  • 4 x Large potatoes
  • Salt and freshly ground pepper
  1. To make the marinade mix the oil, lemon juice, zest oregano and seasoning.
  2. Place the lamb chops in a shallow dish and rub the marinade into the meat on both sides.
  3. Cover tightly with foil and allow to marinade for 3-4 hours.
  4. Prior to cooking the lamb, peel and cut 4 large potatoes into chunks and par boil.
  5. Pre-heat oven to 180°C/350°F/Gas mark 4.
  6. Remove a marinaded lamb chop and place onto the middle of a rectangular piece of baking parchment (big enough to fold over and twist at the ends like a sweet wrapper).
  7. Place the par boiled potatoes on top of the lamb, season well and fold paper over like a parcel.
  8. Twist the ends and tie them with string to keep the juices in.
  9. Repeat with the other 3 chops.
  10. Place the parcels side by side in a roasting tin and bake in the oven for 40 minutes.
  11. Lift carefully from roasting tin onto plate and remove string.

Gaynor's Tip: Serving this delicious meal in its paper provides real rustic appeal. Serve with crusty bread to mop up the flavoursome juices.

Source: Resident Food Farmison Blogger Gaynor Mairs