This is how it all started... Our butcher gets lovely fresh lamb from New Horizon Farming so we decided to take a little diversion from the usual chicken meals.
During the week I received a recipe book with hooks to hang up my Multix plastic bags. The Multix recipe, funnily enough, used chicken, but I decided to do my own failsafe friendly lamb version. We're going to call them Guyra Parcels to commemorate the Guyra Lamb and Potato Festival - to which I never went in all the 20 years that I lived close enough to do so. :(
Okay, so here's what I did, which doesn't really resemble the original recipe much at all.
Tore off squarish sheets of foil and laid them out on the counter.
Sliced potato and coated in flour and salt (in a bag, which is the way I do all coating of things edible).
Laid slices of potato on the foil.
Put diced lamb into the bag and coated with flour too (I wanted the juices to be absorbed into the meal rather than running away at the end).
Arranged the lamb on top of the potatoes.
Added some fresh beans.
And slices of sweet potato (for those who can tolerate the salicylates)
And a little bit of capsicum (for those who don't care about salicylates!)
Then I wrapped the parcels up by bringing up the sides and turning over to seal. Then folding the ends up. The idea is to trap the steam in - it worked! I even wrote names on the outside so that we knew whose was whose.
Popped them in the oven at 180 C for about 30 mins and Voila!!!
Carefully opened the parcels and served with a small (or microscopic - depending on who) dob of Masterfoods (because it seemed to be relatively boochie-free) Mint Jelly.
And you know what?! The pans didn't need washing.
Thumbs up, with a minor adjustment - MORE in the parcel. Last night we had to supplement dinner. 'twould make a good lunch, I guess.
Or we could just lay it all out in a big dish. It's just that we need to minimise cooking time to keep the amines low so I think we'll stick with the parcels.
So there you go!!!