Recipe provided by | Two Purple Figs
INGREDIENTS
1.5 pounds American Lamb shoulder -deboned and cut into an inch and a half pieces (you can also use pre-cubed lamb stew meat).
4 cups of chopped potatoes or baby potatoes
1 red onion, finely diced
5 cloves of garlic, minced
1 teaspoon coarse salt
1 teaspoon black pepper
2 tablespoons fresh rosemary leaves chopped
1/4 cup olive oil
Garnish:
1/4 cup grated Parmesan cheese
Fresh rosemary sprigs
chilli flakes (optional)
Fresh baby tomatoes (optional)
DIRECTIONS
Preheat the grill at medium heat or the oven at 420 degrees F.
Cut out 4-5 foil sheets approximately 9 by 13 inch size.
In a large bowl, toss the lamb, potatoes and remaining ingredients.
Divide the lamb potato mixture among the 4 foil sheets and fold over the edges of the foil to form a packet.
Place the packets on the grill or in the oven on a baking sheet for 15-20 minutes until cooked through.
Serve with your favorite garnishes and enjoy!
Foil Packet Tips:
Make sure the lamb chunks and potatoes are approximately the same size.
Season the lamb and potatoes together in the same bowl ( garlic, onion, herbs, lemon juice, and your favorite spices).
Feel free to add extra veggies here: corn, red pepper chunks, green beans, carrots, and your favorite!
Cut the foil into about 9 by 13 inch sheets. If you have a pan of this size, it would be easy to use it as a guide.
Divide the mixture and wrap each foil while sealing the edges.
