31 Jul Oven Roasted Lamb Medallions in Parchment Paper
Ingredients
- 2 ½ - 3 lbs. Leg of Lamb boneless
- 1 btl. Sioux Z Wow Marinade
- 2 lg. Sweet onions sliced
- ¼ C. Olive oil
- 2 T. Fresh Lemon Juice
- 3 T. White Wine
- 1 Pkg. Feta Cheese 8 oz., sliced
- 1 Red Pepper sliced
- 1 Yellow Pepper sliced
- 3 lg. Carrots sliced thinly
- 6+ t. Fresh Rosemary
- 6 lg. pieces Parchment Paper Squares
- 5 ft. Butcher’s String
Servings: People
Units:
Instructions
To Marinate:
- Cut the lamb into six equal portions.
- Place in a zip top bag with Sioux Z Wow and marinate from 1-3 days.
To Assemble:
- Paint a circle in the middle of each parchment with olive oil.
- Place a slice of onion in the center of each parchment. Top with lamb portion, allowing Sioux Z Wow to generously accompany the meat.
- Stack peppers, carrots and cheese on the meat and top with rosemary.
- Loosely gather the edges of the paper together, encapsulating every morsel.
- Sprinkle lemon juice and a ½ T. of wine into each ensemble.
- Now twist the top firmly together and tie securely with butcher’s string, finishing with a bow.
- Brush each parcel with oil and nestle them in a shallow baking pan.
To Cook:
- Bake the packets in a preheated 325F oven for 1-½ hours.
To Serve:
- Serve the parcels as an unopened gift. Watch and enjoy your guest’s delight.
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