Baked Lamb Ragout

Ingredients

• 800 g lamb meat (from the shank)
• 2 carrots
• 4 Garlic cloves
• 500 g waxy potatoes
• 2 Tomatoes
• Sea salt
• 2 tbsp lemon juice
• pepper (ground)
• 100 g sheep cheese (e.g., Kefalotyri)
• 60 ml olive oil
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   Wash, pat dry and cube the meat. Peel the carrots, cut them lengthwise into quarters and then into pieces. Peel the garlic cloves and slice them. Peel and cube the potatoes. Wash the tomatoes, remove the stem end and cube them. Mix the meat with all the vegetables and season generously with salt, lemon juice and pepper. Distribute onto the center of four parchment squares. Sprinkle with cheese, drizzle with olive oil and fold the edges over the filling to seal tightly. Tie together in a neat bundle if desired. Bake in the oven for about 1.5 hours. Open just before serving and sprinkle with parsley.