Imagine a culinary adventure that transforms simple ingredients into a mouthwatering feast, with minimal cleanup and maximum flavor. These Middle Eastern-inspired grilled lamb and potato foil packets are about to revolutionize your outdoor cooking experience. Tender, juicy lamb cubes nestled with perfectly seasoned potatoes, all infused with aromatic rosemary and garlic, will transport you to a Mediterranean hillside with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- Lamb, cubed
- Potatoes, diced
- Olive oil
- Garlic, minced
- Rosemary, chopped
- Salt
- Pepper
- Foil
Instructions
- Preheat the grill to medium-high heat (around 400-450°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- In a large mixing bowl, combine cubed lamb with diced potatoes. Drizzle generously with olive oil to coat all ingredients evenly.
- Add minced garlic, chopped rosemary, salt, and freshly ground black pepper to the lamb and potato mixture. Toss thoroughly to ensure all ingredients are well-seasoned.
- Cut four large pieces of heavy-duty aluminum foil, approximately 12x18 inches each. These will serve as individual cooking packets.
- Divide the lamb and potato mixture equally among the foil sheets, placing the ingredients in the center of each sheet.
- Carefully fold and seal the foil packets, creating a tight but loose envelope that allows steam to circulate inside. Ensure edges are crimped securely to prevent leakage.
- Place the foil packets on the preheated grill grates. Close the grill lid and cook for 25-30 minutes, rotating packets halfway through cooking.
- Check doneness by carefully opening a packet and ensuring lamb is cooked to medium (internal temperature of 145°F) and potatoes are tender.
- Remove packets from grill and let rest for 3-5 minutes before carefully opening to release steam.
- Serve hot directly from the foil packets, optionally garnishing with additional fresh rosemary or a drizzle of olive oil.
Tips
- Always use heavy-duty aluminum foil to prevent tearing and ensure even cooking.
- Don't overcrowd your packets - leave some room for steam circulation.
- For extra flavor, marinate your lamb in the olive oil, garlic, and rosemary mixture for 30 minutes before grilling.
- Use a meat thermometer to ensure your lamb reaches the perfect medium doneness at 145°F.
- Let packets rest after grilling to allow juices to redistribute, ensuring maximum tenderness.
- Experiment with additional herbs like thyme or mint for varied flavor profiles.
- If you don't have a grill, these packets work beautifully in a preheated oven at 425°F.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
