Growing up in Australia, it’s not surprising that I love lamb and in particular lamb roast. The Sunday lamb roast was a regular family gathering which I never missed. Now that I no longer live in Australia, I still like to cook a lamb roast now and then and I recently came across this roast lamb in parchment recipe which is my new favourite. I got this Greek recipe from Kalofagas, my favourite Greek food blog. If you like lamb or if you like tender, slow cooked meat, then this recipe is for you.
Roast Lamb in Parchment
The recipe is quite simple. Mix melted butter, olive oil, lemon juice and zest, thyme, rosemary, paprika, salt, and pepper and pour over lamb shanks and potatoes. Wrap them in parchment paper and tie with string to keep the steam in. Cook in a moderate oven for 2 hours. Then cut open the parchment paper and let it cook and brown for another 15-20 minutes. It’s really simple and the meat will just melt off the bone, as it should with lamb shanks.
You can find the full recipe with great photos over at the Kalofagas blog. I don’t have my own photos because I ate it before I had a chance to get my camera out!
This is my new favourite roast lamb recipe. I never thought of cooking lamb in parchment paper (en papillote as they call it) but it works really well.