Serves 15 (entrée size) or 7-8 (main)
1.5kgs good quality Diced Lamb
Juice of 4 Lemons
6 Garlic Cloves (crushed)
1 Bunch of Oregano (chopped)
250g Sundried or Semi Dried Tomatoes (in oil)
150g of Goat’s Cheese (crumbled)
Salt & Pepper (to taste)
30 Foil squares (approx 30cm square – 2 layers should be used, giving 15 parcels)
METHOD:
Combine lamb, oregano, lemon juice, garlic, salt and pepper in bowl.
Divide mixture evenly into the centre of each double-layered foil square.
Top with sundried/semi dried tomatoes and then goat’s cheese. Drizzle a little of the tomato oil over the top.
Fold to make a loose envelope (if transporting) or crimp together at the top like a tight ‘money bag’ if assembling and cooking on board (for interesting presentation).
Cook parcels on a medium-high BBQ or grill for 10-15 mins.
The lamb should be tender with flavours infused throughout.
Supplied by P Baxter of Brisbane
CFC’s Tips:
You may want to add more goat’s cheese – it’s a delicious accompaniment. You’ll need some crusty bread to mop up the delicious juices!
You might also like to use 8 garlic cloves, cut in half and put half a clove in each parcel, that way they all taste the same. The spare half clove can be squashed and mixed in the bowl with other ingredients.
If you feel like getting really fancy you can use filo pastry in place of the foil.