Lamb Baked In Parchment

• 2 pounds of boneless leg of lamb, cut into 2 inch cubes
• 2 tablespoons evoo
• 4 tablespoons fresh lemon juice
• 4 garlic cloves, sliced thinly
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• Salt and freshly ground pepper
• 4 oz Greek feta cut into cubes
• 1 large ripe tomato, cut into 8 slices
• 1 lemon cut into 8 slices

1. In a large bowl combine lamb cubes, olive oil, lemon juice, garlic, oregano, thyme and salt and pepper. Toss well. Cover and marinate at room temp for1 hour or refrigerate for up to 3 hours. If chilled, bring back to room temp before baking.
2. Preheat oven to 350. Divide meat among four 18 by 18 inch pieces of parchment paper. Divide cheese among parcels and top each with 2 tomato and lemon slices. Bring up sides on parchment paper and fold to form a closed package.
3. Place parcels in a shallow baking pan and sprinkle with a little water. Bake for 2 hours, remove from oven and serve. Take care when opening packages, they will be very hot.

lamb, evoo, lemon juice, garlic, oregano, thyme, salt, tomato, lemon

Taken from www.epicurious.com/recipes/member/views/lamb-baked-in-parchment-50031960 (may not work)