About this recipe:This traditional Greek dish is ever popular thanks to the simple yet powerful flavours of the lamb and fresh herbs. The delightful individuality of this dish lies in its method of cooking, which involves wrapping and sealing the joint inside a paper package trapping in the moisture and resulting in a juicy joint.
1.5kg shoulder of lamb
100ml olive oil
6 cloves garlic, roughly chopped
chopped fresh rosemary, to taste
chopped fresh oregano, to taste
zest and juice of 1 lemon
salt and pepper, to taste
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Preheat the oven to the highest setting. Bring the lamb up to room temperature.
Prepare the paper package by cutting three 1 metre long pieces of baking parchment. Lay each sheet over the other in three layers. Place a roasting rack inside a roasting tin then lay half of the paper over the rack and allow the other half to hang over the edge (this will be folded over the lamb in step 4).
Score shallow indents in to the lamb. In a frying pan over a high heat, warm half of the oil and brown the lamb on all sides. Remove from the pan and allow to drain on kitchen paper.
Place the browned lamb on the paper resting in the tin and rub with the remainder of the olive oil then rub in the garlic, herbs, lemon zest and juice, and season liberally. Fold the other half of the paper over the lamb and roll or fold up the edges to seal.
Roast in the hot oven for 20 minutes. After 20 minutes, lower the heat to 180 C / Gas 4 and continue to roast for a further 60 minutes.
Remove from the oven and allow the lamb to rest for 25 to 30 minutes (keep the parcel sealed). After resting, cut the parcel open, carve and serve.