Lamb in Greaseproof Paper with Vegetables

Ingredients / 4 port 4 x lamb legs, ca 200 g each with the bone 4 tbsp mustard Dijon 6 tbsp extra virgin olive oil 12 small hard mushrooms, halved 12 small shallots, peeled 12 small garlic cloves, peeled and sliced 16 black olives, petted 24 cherry tomatoes, halved 1 tbsp tomato paste

4 red bell peppers, seeded, halved and roughly chopped 4 yellow bell peppers, seeded, halved and roughly chopped 2 big carrots, lengthways cut and sliced 1 dl white wine 1 tbsp thyme, dry 1 tbsp oregano, dry 100 g goat cheese in four pieces Celtic salt and freshly ground pepper

Method

• Place the lamb leg into a large pot, cover with water, add a little salt and simmer under very low heat for about 30 minutes. Remove the lamb from the pot and discard the water.

• Use the mustard Dijon to brush the lamb leg, season with salt and pepper, and keep aside.

• Into a large bowl, add the vegetables, tomato paste, thyme oregano and use your fingers to mix them thoroughly, season with salt and pepper.

• Use a salad bowl as a form and carefully press in an aluminium foil 30 x 30 cm and on top of it a same size greaseproof paper and create a trough.

• In this trough, put the lamb and distribute the marinated vegetables around it. Divide the wine into each bag and crumble the cheese on the vegetables.

• Close the aluminium and paper pouches tight and use a thin rope to tighten them carefully to prevent damage.

• Place them in a baking tray in the oven at 120° C for approximately two hours before you remove the bags from the oven, turn the heat to 200° C for another 10 minutes.

• Place the paper pouches on a plate, use scissors to cut the top open, and leave these aromas to come out.

• Sprinkle fresh olive oil with freshly chopped parsley, and enjoy it!c

Tips

• The slow temperature gives another character to this dish. Historically people baked it in the ashes, almost the ashes, from the low fire.

• Creamy mashed potatoes can be well combined this dish or baked potatoes filled with little butter.