Lamb, Mushroom & Rosemary Parcels

Lamb, Mushroom & Rosemary ParcelsThis is my take on a recipe I saw over on The Kitchn – it is an easy and fun way to find one person or a crowd. The aroma of the
rosemary as this meal is cooking captivates the senses and has you looking forward to it long before it is ready.

The recipe at The Kitchn just calls for lamb chops, so here I have used that economic cut that as regular readers know is a favourite of mine – shoulder chops.

Lamb, Mushroom & Rosemary Parcels

I love cooking food in foil or paper parcels – the food cooks quickly and
retains its juices and any flavours you add (such as the rosemary in this recipe) infuse through the food.

For each serving:

olive oil
sea salt and black pepper
1-2 lamb shoulder chops
1 medium potato, sliced
4 button mushrooms, sliced
1 clove garlic, sliced
2 tbsp white wine
1 sprig rosemary

1              Preheat oven to 180°C. For each parcel, tear off a piece of
aluminium foil large enough to completely enclose the chops and vegetables. Brush foil with oil.

2              Heat a frying pan over a medium heat. Season chops with salt. Add a splash of oil to the pan, then add chops and cook for 2-3 minutes each side or until browned. Remove from pan and set aside.

3              Add a little more oil to the pan, if necessary, then add
mushrooms and cook for 4-5 minutes. Add garlic and cook, stirring, for 1 minute longer. Remove mushrooms from pan, add wine, bring to the boil and cook to reduce slightly. Return mushroom mixture to pan and mix to combine.

4              To assemble parcels, place potato slices in middle of each piece of foil and season with a grind of salt and black pepper. Top
potatoes with chops then spoon over mushroom mixture and finally top with rosemary sprig. Bring foil up around lamb and roll edges to seal. Place parcels on a baking tray and bake for 45-60 minutes or until lamb is tender. Allow to stand for 5 minutes before serving.

So tell me, do you cook food in foil or paper?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Potatoes, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rosemary: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: white wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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