Posted By Ingrid Turner on Sep 25, 2013 in Featured, How To Cook, Lamb, Main Dishes | 0 comments

As a great fan of parchment paper & the foods baked with it, I am amazed at the flavors released from compatible herbs.

Using parchment to cook your heartier meats, such as lamb, allows you to keep a good quantity of the herbs touching the meat without scorching the herbs.

Also, absorbed are the vegetables or fruit flavors you might add inside the parchment.

Using parchment, and as a part of your Fall menu, is baked lamb with oregano.

Baked Lamb with Oregano in Parchment:

Type: Main Dish Recipe

Serve with: any fabulous side dish, and a Greek salad
Prep Time: 12 min
Bake Time: ~ 1 hr
Serves: 4

Ingredients:

4 thick slices lamb leg or chop
2 tbsp olive oil
1 clove garlic – if desired
4 sprigs oregano
red pepper slices
mushrooms
juice of 1 lemon
salt & pepper – to taste

Instructions:

Preheat oven to 400 degrees F.
Cut 4 parchment papers large enough to enclose the meat, plus about 4 inches extra on all sides.
Place meat in center of papers and brush with olive oil. Garlic studs from a fresh clove of garlic can be pushed into the meat, if desired.
Scatter oregano on meat. Season with salt & pepper to your taste. Add some lemon juice, to your taste. Add slices of red peppers and a few sprinkled mushrooms.
Close parchment into pouches by pulling edges over and crimping them together all the way around the package.
Place parcels on a cookie sheet. Ensure there will be no leakage from packages.
Bake at 400 degrees F for 12 min. Reduce to 350 degrees F for 45 minutes.

Serve alongside roasted potatoes or a gorgeous rice side dish, and a Greek salad.