Parchment-Baked Sardinian Lamb — Agnello al Cartoccio con Erbe Sarde
A Sardinian parchment-baked lamb leg sealed with myrtle, rosemary, garlic, and lemon, the package opened at the table to release fragrant steam, the lamb cooked tender in its own juices alongside potato and onion.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both lamb portions dry, season each with 0.5 tsp salt and 0.25 tsp pepper, rub each with 1 tbsp oil. Cut potatoes into 2cm chunks, cut onions into wedges, toss with 2 tbsp oil and 0.5 tsp salt. Smash 10 garlic cloves. Gather myrtle leaves, rosemary, thyme sprigs, and lemon zest from both lemons. Measure wine and lemon juice.
Sear
Heat 2 tbsp oil in a large skillet over medium-high heat. Working in batches if needed, sear each lamb portion 2 minutes per side, 8 minutes total per piece, until deeply coloured on all surfaces. Remove to a plate.
Wrap
Lay both parchment sheets flat on a work surface. Divide potatoes and onions between the two sheets, piling in the centre of each. Lay one seared lamb portion on top of each pile. Scatter half the garlic, myrtle, rosemary, thyme, and lemon zest over and around each portion. Pour half the wine and lemon juice around the meat in each parcel. Fold long sides up and together, twist ends like a sweet wrapper, tie each twisted end with kitchen twine to seal completely.
Bake
Place both parcels on a baking tray. Bake at 200°C for 50 minutes until lamb reaches 60°C (140°F) for medium-rare, or 60 minutes for medium. Steam inside cooks the lamb gently in its own juices.
Rest and plate
Rest sealed parcels 5 minutes. At table, snip twine and unfold each parcel to release fragrant steam. Slice lamb across the grain. Plate each portion with potatoes and onions, spoon herb-and-wine juices over, scatter parsley and flaky salt. Serve immediately.
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