Prep Time
--min
Cook Time
--HR
Total Time
-- min
Servings
--
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
- Chili 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.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
made this with lamb shoulder chunks and baby potatoes that were 1" in diameter. Cooked at 425 degrees for 20 minutes. The potatoes were still hard. Had to cook for another 20 min.