Italian · Dinner
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.
$$$
15 minsPrep
60 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
545Calories
42gProtein
24gFat
28gCarbs
3gSugar
4gFiber
680mgSodium
125mgChol
Goes well with
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Instructions
1
Prep
Pat lamb dry, season with 1 tsp salt and 1/4 tsp pepper, rub with 2 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, lemon zest from 2 lemons. Measure wine and lemon juice.
2
Sear
Heat 2 tbsp oil in a large skillet over medium-high heat. Sear both lamb pieces 2 minutes per side, 8 minutes total, until deeply coloured on all surfaces. Remove to a plate.
3
Wrap
Lay 2 parchment sheets flat. Divide potatoes and onions between sheets, piling in centre. Lay one seared lamb piece on top of each pile. Scatter half the garlic, myrtle, rosemary, thyme, and lemon zest over each parcel. Pour half the wine and lemon juice around the meat on each parcel. Fold long sides up and together on each parcel, twist ends like a sweet wrapper, tie each twisted end with kitchen twine to seal completely.
4
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.
5
Rest and plate
Rest sealed parcels 5 minutes. At table, snip twine and unfold parcels to release fragrant steam. Slice lamb across the grain. Plate with potatoes and onions, spoon herb-and-wine juices over, scatter parsley and flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) lamb leg
- 2 tsp fine sea salt
- 0.5 tsp black pepper
- 10 garlic cloves
- 16 fresh myrtle leaves
- 12 fresh bay leaves
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 lemons
- 400g (14.1 oz) waxy potatoes
- 2 small red onions
- 6 tbsp olive oil
- 120ml (1/2 cup) dry white wine
- 2 tbsp lemon juice
- 2 tbsp flat-leaf parsley
- 2 large sheets baking parchment