Lamb And Potatoes En Papillote – a delicious recipe with neck fillet, potatoes, lemon, mint, garlic, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oven to 160 C
2
Cut the neck of lamb into two portions. Peel the potatoes, leaving whole if they are small. Arrange the lamb and potatoes on a sheet of foil lined with baking paper.
3
Cut the lemon into quarters and squeeze their juice over the lamb and potatoes. Place squeezed lemon quarters around the lamb and potatoes.
4
Tuck the slivers of garlic and the rosemary sprigs around the lamb and potatoes. Scatter dried mint over. Add a generous twist of sea-salt and black pepper and scatter the pink peppercorns (if using). Drizzle with olive oil.
5
Cover with a sheet of foil, folding the edges to form a sealed parcel. Place on a baking tray in the oven for 90 mins.
280
kcal
Calories
16
g
Fat
14
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 300g grams lamb neck fillet, 250 grams new potatoes, 1 lemon, 1 teaspoon dried mint, and more.
Yes, Lamb And Potatoes En Papillote falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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