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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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From the June 20, 2008 Athens' Plus Magazine. I LOVE LAMB!!! MMMMM! Ingredients:
1 1/2-2 kg boneless leg of lamb, cut into small portions |
3 medium dried onion, peeled and halved |
3 shallots, peeled and cut in half |
2 -3 carrots, peeled and sliced |
3 potatoes, peeled and cut into medium pieces |
350 g kefalograviera cheese, cubed (optional) |
1 lemon, juice of |
1 cup mavrodaphne wine |
1 tablespoon dried rosemary |
1 cup olive oil |
1/2 tablespoon cumin powder |
salt |
black pepper, freshly ground |
Directions:
1. (You will need 12 sheets of greaseproof paper (cut in squares)).
2. Place all the ingredients in a deep dish and refrigerate, covered, for about half an hour.
3. Pre-heat the oven to 200°C.
4. Separate the greaseproof paper into pairs and place the ingredients on six double sheets, making sure a little of each ingredient is included each time. Wrap the paper into packages and tie firmly with kitchen twine.
5. Place in a baking tray and roast for 1.5 hours.
6. When done, open the packages and serve at once.
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