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Dinner | Meat

Baked lamb and vegetable parcel

Treat your guests to a healthy dose of nutrients that bring balance, skin health and a healthy immune system

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Baked lamb and vegetable parcel recipe
Serves:
4
Preparation:
15 Mins
Cooking:
140 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Baked lamb and vegetable parcel?

Treat your guests to a healthy dose of nutrients that bring balance, skin health and a healthy immune system

 

Ingredients

Method

Ingredients

24g/4 garlic cloves, thinly sliced nutritional information
24g/4 garlic cloves, thinly sliced
800g boneless leg of lamb nutritional information
800g boneless leg of lamb
100ml/juice of 2 lemons nutritional information
100ml/juice of 2 lemons
28g/1 bunch mint leaves nutritional information
28g/1 bunch mint leaves
250g new potatoes, peeled and cut in half nutritional information
250g new potatoes, peeled and cut in half
60ml/4 tbsp olive oil nutritional information
60ml/4 tbsp olive oil
6g/1 tbsp fresh oregano, chopped nutritional information
6g/1 tbsp fresh oregano, chopped
150g parmesan cheese nutritional information
150g parmesan cheese
300g fresh peas, shelled nutritional information
300g fresh peas, shelled
100ml red wine nutritional information
100ml red wine
Salt and pepper to taste nutritional information
Salt and pepper to taste
100g/1 bunch spring onions, trimmed and coarsely chopped nutritional information
100g/1 bunch spring onions, trimmed and coarsely chopped
250g tomatoes, coarsely chopped nutritional information
250g tomatoes, coarsely chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 180°C, Gas 4.
2) Make deep incisions all over the meat with the tip of a small knife and insert slices of garlic and some seasoning into them. Rub the meat with lemon juice.
3) Combine the potatoes, spring onions, peas and tomatoes in a large mixing bowl. Pour the oil into the bowl, sprinkle in the mint and oregano, add some seasoning and mix well.
4) Tear off a large sheet of parchment paper and double it up so as to avoid any leaks. In the centre of the sheet pile all the ingredients and then nest the lamb in the middle. Drizzle over the wine and any leftover juices from the bowl, squeeze the cheese in between the lamb and vegetables, gather up the sides of the paper, twist the top and tie with heatproof string, or crumpled foil.
5) Place the parcel in a lightly oiled heavy-based roasting tray, add a tiny puddle of water and cook in the oven for 1½-2 hours.
6) Allow to rest out of the oven for 20 minutes or so, open and serve on a large warmed platter.

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