Leg of lamb, potatoes and vegetables wrapped in parchment with butter and thyme and cooked in their own steam. Opened at the table; high in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the lamb into 3 cm cubes; peel the potatoes and cut into large dice, cut the tomatoes and onion into large chunks, slice the green peppers into rings and finely chop the garlic.
- 2
Toss the meat, vegetables, salt, black pepper and thyme together well in a large bowl. Preheat the oven to 190 °C.
- 3
Cut 4 sheets of parchment paper about 40x40 cm; divide the mixture among the centers and top each with 20 g of butter.
- 4
Bring the edges of the paper together on top, fold and twist the ends to seal so no steam escapes; place the parcels on a baking sheet.
- 5
Bake at 190 °C for 1½ hours until the meat is very tender.
- 6
Transfer the parcels to plates and open them at the table; serve hot.
Nutrition
Per serving
| Calories | 543 kcal |
|---|---|
| Protein | 33 g |
| Carbs | 18 g |
| Fat | 38 g |
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