Baked Lamb and Vegetables
Rinse lamb in cold water and cut into 1 cm (approximatley 1/2-inch) cubes. Rinse scallions, cut in half lengthwise and cut into 1 cm (approximately 1/2-inch) pieces. Remove tomato stems. Rinse tomatoes, blanch, peel, halve, remove seeds and cut into small cubes. Peel and dice carrots and potatoes. Rinse peas and drain.
Heat butter in a pan. Saute onions until translucent. Add lamb, cover and cook over low heat for about 5 minutes until juices have evaporated. Stir in tomatoes and saute for 5 minutes. Stir in carrots and saute for 5 minutes. Stir in potatoes and saute for another 5 minutes. Last, stir in the peas and thyme and add another 2–3 tablespoons of water as needed. Season with salt and pepper.
Preheat oven to 200°C (approximately 400°F). Place 1/4 of meat mixture into centers of 4 pieces of parchment or aluminum foil. Rinse parsley, shake dry, pluck leaves and place on each meat portion. Fold sides of paper or foil closed into a packet and place on a large plate. Brush parchment paper with water. Bake in center of hot oven for 20 minutes. Place each packet on a plate and serve, opening at table.