Lamb And Potatoes En Papillote
- 300g grams lamb neck fillet
- 250 grams new potatoes
- 1 lemon
- 1 teaspoon dried mint
- 4 cloves of garlic, cut into slivers
- a few sprigs of rosemary
- a few pink peppercorns (optional)
- olive oil to drizzle
- salt and pepper, to tate
- Heat the oven to 160 C
- Cut the neck of lamb into two portions. Peel the potatoes, leaving whole if they are small. Arrange the lamb and potatoes on a sheet of foil lined with baking paper.
- Cut the lemon into quarters and squeeze their juice over the lamb and potatoes. Place squeezed lemon quarters around the lamb and potatoes.
- Tuck the slivers of garlic and the rosemary sprigs around the lamb and potatoes. Scatter dried mint over. Add a generous twist of sea-salt and black pepper and scatter the pink peppercorns (if using). Drizzle with olive oil.
- Cover with a sheet of foil, folding the edges to form a sealed parcel. Place on a baking tray in the oven for 90 mins.
neck fillet, potatoes, lemon, mint, garlic, rosemary, pink, olive oil, salt
Taken from food52.com/recipes/75358-lamb-and-potatoes-en-papillote (may not work)