Grill Foil Packets with Lamb and Potatoes
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5
12 reviews
Excellent
Grill Foil Packets with Lamb and Potatoes
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Don’t let the summer go by without making those Grill Foil Packets with Lamb and Potatoes on the BBQ! They’re perfect on the grill or even in the oven—so if you miss BBQ season, make them all year long in your oven!
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Ingredients
- 1.5 pounds lamb shoulder you can also use pre-cubed lamb stew meat, American, deboned and cut into an inch and a half chunks
- 4 cups potatoes chopped or baby potatoes
- 1 red onion finely diced
- 5 cloves garlic minced
- 1 teaspoon salt coarse
- 1 teaspoon black pepper
- 2 tablespoons rosemary fresh leaves, chopped
- 1/4 cup olive oil
Garnish
- 1/4 cup Parmesan Cheese grated
- rosemary fresh sprigs
- chili flakes optional
- Baby tomatoes optional, fresh
Notes
- Make sure the lamb chunks and potatoes are approximately the same size.Season the lamb and potatoes together in the same bowl ( garlic, onion, herbs, lemon juice, and your favorite spices).Feel free to add extra veggies here: corn, red pepper chunks, green beans, carrots, and your favorite!Cut the foil into about 9 by 13 inch sheets. If you have a pan of this size, it would be easy to use it as a guide.Divide the mixture and wrap each foil while sealing the edges.This allows the lamb to cook to medium and the potatoes to be fully cooked. However if you prefer your lamb on the rare die, the simply cut them slightly bigger than the potatoes. Likewise you can cut the potatoes into smaller sizes while keeping the lamb at the same size.For medium rare lamb, cook the packets for 10-12 minutes and check on them.
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User Reviews
Overall Rating
5
12 reviews
Excellent
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