Lamb And Potatoes En Papillote

1. 1

   Heat the oven to 160 C

2. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.