Slow Roasted Parchment Wrapped Lamb: This is without a doubt one of the best ways to cook lamb. If you are looking for a slow roasted lamb recipe – look no further. Quaranteed tender, juicy and delicious lamb every time.
Author: Nectaria
Servings: 6-8 people
INGREDIENTS
3500 gr./ 123.45 oz. lamb leg and ribs in large pieces
½ cup mustard
1½ tablespoon dried thyme
¾ tablespoon dried oregano
½ tablespoon sweet paprika
1 teaspoon curry powder
zest of two lemons
salt and freshly ground black pepper for seasoning
2 medium red onions, cut in chunks
2 red bell peppers, cut in chunks
10 cloves, halved
¼ cup olive oil
INSTRUCTIONS
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat oven to 200℃/390℉.
Season the lamb with sea salt and freshly ground black pepper.
Add lamb and all the rest of the ingredients to a big bowl and mix well to combine.
Arrange a couple of large sheets of parchment paper on a work surface. Set all the combined ingredients on top of the parchment paper.
Wrap with the parchment paper and aluminum foil. Place on a baking pan and roast for 20 minutes. After 20 minutes reduce oven heat to 150℃/300℉ and roast for 3-½ hours.
After 3- ½ hours uncover, increase the temperature to 200℃/390℉, open the paper and foil and cook for a further 20 minutes or until golden brown.
Serve the lamb with crispy roasted potatoes, Greek salad, Tzatziki sauce and pita bread.