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1 (4 lb.) boneless leg of lamb or 8 shoulder lamb chops
8 sm. carrots, cut in half
8 sm. white onions
8 sm. stalks celery, cut into 20-inch pieces
8 sm. potatoes, peeled, halved, and buttered with
4 tbsp. butter
3 tbsp. fresh lemon juice
1 tbsp. dried oregano
1 tbsp. dried mint
8 slivers garlic
Salt and pepper, to taste
Preheat oven to 180°C/350°F/Gas 4.
If using leg of lamb, cut meat into eight 4 to 5-inch serving pieces. Make incisions in meat and insert slivers of garlic. Place each piece of meat on a large square of heavy-duty aluminium foil. Distribute the vegetables evenly among the eight packets. Add a few drops of lemon juice, salt, pepper, oregano, and mint. Fold the foil in double fold at top and seal like a package. Arrange packages close together in a baking pan and bake 1-1/2 to 2 hours. Serve each foil package, sealed, on dinner plate and let each guest open his own.
Variation: Other vegetables can be used, such as 4 small courgettes, cut up; 4 ripe tomatoes, quartered; 4 green peppers, cut into eighths; 2 medium aubergines, peeled and cubed; 8 artichoke hearts, or 8 whole large mushrooms.
Apparently this means ‘robber lamb’. When bandits hid in the hills, so the story goes, the lamb was cooked wrapped up tightly so the smell of the cooking meat wouldn’t give their hiding places away.
You could alternatively just cook the whole lot in a casserole with a really tight fitting lid if you cannot be bothered with all this 8 bits of stuff business!
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