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

1. Heat the oven to 160 C
2. 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.
3. Cut the lemon into quarters and squeeze their juice over the lamb and potatoes. Place squeezed lemon quarters around the lamb and potatoes.
4. 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.
5. 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)