Rustic Greek Lamb Parcel
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Greek
Author:
Spice Zen
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Marination Time
1 hour
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A rustic Greek-style lamb dish where slow-cooked lamb and vegetables are seasoned and wrapped in parchment to roast in their own juices. Seasoned with Spice Zen Organic Greek Lamb seasoning, this method locks in moisture and aroma, producing tender, pull-apart lamb. Simple, nourishing and impressive, it’s a comforting oven-baked meal designed for relaxed cooking and effortless entertaining.
Ingredients
Lamb
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500 g lamb rump, cut into thick strips (about 3–4 cm wide) (or deboned leg of lamb)
Vegetables
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400 g mixed vegetables, cut into medium, even pieces (potatoes, celery, carrots, zucchini)
Seasoning & Oil
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2 tbsp Spice Zen Organic Greek Lamb Seasoning
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1 tsp Spice Zen Organic Greek Lamb Seasoning (for vegetables)
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2 tbsp Spice Zen Organic Cold-Pressed Sunflower Oil
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Zest of 1 lime (optional)
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Salt and freshly ground black pepper, to taste
To Assemble
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Baking paper or parchment paper
Directions
Place the lamb in a large bowl and rub with 2 tablespoons of Spice Zen Organic Greek Lamb Seasoning. Cover and marinate for at least 1 hour.
Preheat oven to 180°C fan-forced.
Heat sunflower oil in a pan over medium heat. Add the vegetables, season with 1 teaspoon Greek Lamb Seasoning, salt and pepper, and toss for 2 to 3 minutes to lightly coat and warm.
Lay a large sheet of baking paper on the bench. Arrange the vegetables on one side of the paper.
Place the marinated lamb on top of the vegetables and scatter over the lime zest if using.
Fold the paper over to enclose the lamb and vegetables, then fold and crimp the edges tightly to create a sealed parcel.
Place the parcel on a roasting tray and cook in the oven for 60 to 90 minutes, until the lamb is tender and easily pulls apart.
Remove from the oven and rest for 15 minutes before opening.
Pull the lamb apart gently and serve with a fresh salad or Greek-style rice.
Chef's Notes
Cutting the lamb into thick strips allows it to stay juicy and pull apart naturally after cooking.
Root vegetables benefit from being cut evenly so they cook gently alongside the lamb.
For a lightly caramelised finish, open the parcel for the final 10 minutes of cooking.
Recipe Note
Make Ahead
The parcel can be assembled ahead and refrigerated for several hours before baking.
Air Fryer Adaptation
For a quicker version, cut the lamb into slightly smaller strips and reduce vegetable size. Toss everything with an extra tablespoon of oil and seal tightly in a foil parcel. Cook in air fryer at 190°C for 25–30 minutes, turning once. Rest for 10 minutes before opening and serving.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
