Wrap It Up!

A day when you don't feel like to do much in the kitchen as the day has been full-on with other activities,  but I must decide what to do for the evening meal was not easy. Take away food takes place when we are on the road, travelling.   However, everyone deserves a day off, and today is the day.  No takeaway, easy cooking instead. A piece of lamb meat that I have will make a delicious meal, and I came up with this brilliant idea about how to cook it. Lazy and practical cooking. Baking the meat wrapped in bunches of fresh herbs and baking paper let the oven does the rest, that was the lazy cooking all about. The result was perfect, the meat stayed moist, juicy, and tender.  The lamb was served and garnished with baked pumpkin and eggplant.  The wrapped cooking method was the best decision indeed, and it was easy cooking.

The Process and the Cooking.

Fresh herbs to wrap the lamb meat

The lamb wrapped in herbs
ready to put  in the oven for cooking

I gathered bunches of herbs from my garden, including their flowers.
I wrapped the lamb meat  (shoulder joint), a beautiful piece of meat that stays tender and juicy when it's cooked, you cannot go wrong.
First, I rub the meat with lemon juice and salt, I placed on a bed of the fresh herbs and covered with more herbs.  After it wrapped entirely with the herbs, then I wrapped it again with baking paper and baking foil.  It was baked in a preheated oven at 175 degrees for two hours.  I did the same with the vegetables, the pumpkin and the eggplant only they needed less time to cook.

The meat cooked beautifully.
so tender the flash fall off the bone

The vegetables were excellent, the pumpkin was sweet and soft, showing off the bright orange colour and the fennel seeds and the eggplant looked so good, white and creamy.  They were cooked to perfection.

Such an easy cooking process, what I did was only wrapped these three items and trusted the oven to do the rest.  It was successful cooking.

Serving The Lamb 

The Lamb Served with Pumpkin, Eggplant and Yogurt.

The meat flash fell off the bone quickly, it was very tender and juicy, and it melted in the mouth.  The baked vegetables and yoghurt were complemented the succulent lamb.

Variation:  Do this method with fish and chicken.  But remember you have to adjust the time of cooking accordingly.

The herb garden pleases me, every time I need the fresh herbs simply take my basket to fill up with.
I am so grateful, otherwise, to buy fresh herbs are costly.






Using herbs is the signature of my cooking, the dishes dressed with the fresh herbs always look so right, pretty and friendly.

Wrapped cooking method for the lamb and flavoured with the fresh herb was agreeable. It was a delightful and delicious dish.  Any leftover you can serve for a cold meat salad, or use for filling sandwiches.  Slice the meat thinly, mix with Feta cheese, egg and spring onion, wrap the mixture with water pastry and pan fry for a few minutes, delicious to serve hot/cold with a salad that is another way using this leftover. I did it just that, and it was good.

A leftover lamb used for filling for water pastry (Lamb and Cheese Parcel).  Another wrapped method, the lamb mixture wrapped in the pastry and pan-fried was delicious. It's crispy the outside, and the filling was savourily flavoursome.

Lamb and Cheese Parcels, Garnished with Wild Rockets

If you are staying in today and have to cook, enjoy and have fun!
Until Next Post.
Susy