Greek Lamb Ragout
ready in 2 h.
- 28 ozs lamb (diced, from the leg)
- 2 carrots (peeled, quartered lengthways and chopped)
- 4 garlic cloves (sliced)
- 18 ozs baking potatoes (peeled and diced)
- 2 tomatoes (diced)
- 2 Tbsps lemon juice
- 1 cup sheep cheese
- ¼ cup olive oil
- 1 Tbsp fresh parsley (chopped)
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Small bowl, 1 Tablespoon
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5.
Mix the meat with the vegetables and season well with salt, lemon juice and ground black pepper.
Arrange in the middle of four pieces of parchment paper. Add the cheese and drizzle with oil. Then close the paper tightly over the filling - tie the paper to form a small sack.
Bake for approx. 90 minutes and just before serving open the parcels and sprinkle with parsley.