Grill Foil Packets with Lamb and Potatoes
Ingredients
- 1.5 pounds American Lamb shoulder -deboned and cut into an inch and a half chunks you can also use pre-cubed lamb stew meat.
- 4 cups of chopped potatoes or baby potatoes
- 1 red onion finely diced
- 5 cloves of garlic minced
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 2 tablespoons fresh rosemary leaves chopped
- 1/4 cup olive oil
Garnish
- 1/4 cup grated Parmesan cheese
- Fresh rosemary sprigs
- chilli flakes optional
- Fresh baby tomatoes optional
Instructions
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Preheat the grill at medium heat or the oven at 420 degrees F.
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Cut out 4-5 foil sheets approximately 9 by 13 inch size.
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In a large bowl, toss the lamb, potatoes and remaining ingredients.
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Divide the lamb potato mixture among the 4 foil sheets and fold over the edges of the foil to form a packet.
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Place the packets on the grill or in the oven on a baking sheet for 15-20 minutes until cooked through.
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Serve with your favorite garnishes and enjoy!
Recipe Notes
FOIL PACKETS TIPS
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.