Greek Lamb Baked in Parchment with Feta, Peppers and Potatoes

What you need

• 800 g (1 3/4 lb) boneless lamb shoulder, trimmed, cut into 4 cm (1 1/2 in) cubes
• 500 g (1 lb) waxy potatoes, peeled, cut into 1 cm (1/2 in) slices
• 1 large green bell pepper, cut into strips
• 1 onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 ripe tomatoes, cut into 1 cm (1/2 in) slices
• 150 g (5 oz) feta, cut into slabs
• 100 g (3 1/2 oz) graviera, sliced thin; gruyere works too
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp fresh dill, chopped, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Cut four squares of baking parchment, each about 40 cm (16 in) wide.

2. 2

   Toss the lamb with half the olive oil, the oregano, the garlic, 1 tsp salt and the black pepper.

3. 3

   Toss the potatoes with the remaining olive oil and the remaining salt.

4. 4

   On each square, layer a quarter of the potatoes, then the onion and bell pepper, then the lamb.

5. 5

   Top each pile with tomato slices, a slab of feta and a few slices of graviera.

6. 6

   Bring the long edges of the parchment together over the filling and fold them down twice. Twist the ends like a sweet wrapper and tie with kitchen string, so no steam escapes.

7. 7

   Set the parcels on a baking tray and bake for 1 hour 30 min, until the lamb is tender enough to fall apart with a fork.

8. 8

   Open the parcels carefully, as hot steam escapes. Fold the paper back and return the tray to the oven for 10 min, until the cheese is lightly golden.

9. 9

   Scatter dill over each parcel and serve in the paper, so the juices stay with the meat.

Imported from closetcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.