|Garlic||12 Clove (60 gm)|
|Cooking oil/Olive oil||1 Tablespoon|
|Roasting potatoes/Baking potatoes||4 Pound, cut in half (Cooking This Is Very Simple, But If You Do Not Like Garlic Then You Would Not Like It Because Garlic Is One Of The Major Ingredient)|
Now in those days, this dish was cooked in a hole that would serve as an oven, so preheat the oven to 250C (or 480F). Meanwhile pierce the leg of lamb with a sharp knife and use deep cuts to that it can be cooked quickly till inside. Stuff each of the piercings with cloves of garlic and piece/cube of cheese in others. After that just marinate the leg with olive oil, salt and black pepper, just enough to leave a very thin coat of the oil on the surface. Add further vegetables and potatoes cut and spread lightly over the leg of lamb.
Finally spread out the sheet of cooking parchment paper and put the leg of lamb in the middle. If there are any remaining pieces of cheese or garlic then you can add to your own choice. Wrap the leg of lamb till it is secured and ready to be put in the oven.
Fill 1/3 of the roasting pan with water and put the packet of the lamb on the pan. Leave it to cook for about 2 hours and 30 minutes while monitoring the parchment. If it is getting too dry then add some more water.
When it is ready then lift the entire packet and cut it so it is easy to serve. It will present itself as a platter.
The look of platter is majestic but in some gatherings it is better to have separate packets. To have separate packets you just need to originally cut the marinated leg of lamb before putting it into the oven. Make separate packs and put them separately in your oven. It works better if you have a smaller oven or roasting pan.
Some people like to have other vegetables like oregano, mint leaves, parsley and others and they surely add more to the taste.