Lamb Roasted in Oiled Parchment with Pecorino

Serves 4

Preparation time is 20 min. Marinating time is 3 hrs.  Cooking time 45 min -1 hr

Ingredients

• 1/3-cup olive oil – (75ml)
• Juice of 1 lemon
• 1 tablespoon dried oregano – (15ml)
• 1 tablespoon thyme – (15ml)
• 2 bay leaves
• a pinch of sugar
• 3 cloves garlic, minced
• Freshly ground black pepper
• Sea Salt
• 2 pounds boneless leg of lamb, cut into 4 equal portions – (900grams)
• Pecorino Cheese, slices
• Parchment paper
• Butchers Twine

Directions

1. In a large bowl combine the olive oil, lemon juice, dried oregano, thyme, bay leaf, garlic, pepper and a pinch of sugar.  Place your lamb in the marinade being sure to coat all sides.  Cover your bowl with plastic wrap and place in the refrigerator for at least 3 hours.
2. Preheat 375F
3. Cut your parchment paper into 8 fourteen inch square pieces. Overlap 2 pieces on top of a table.  Place one portion of lamb on them without wiping off the marinade and season sparingly with salt and pepper (remember that the cheese is salty as well).  Place a slice of cheese on top of leg of lamb and spoon an additional helping of the marinade on top.  Fold the part of the parchment paper nearest you over the lamb and cheese, and cover with the opposite side.  Tuck the 2 sides under the lamb and secure the wrap with butcher twine.    Repeat until all legs of lamb are wrapped.   Using a pastry brush, lightly oil a baking dish.  Place your lamb packages in the dish and bake for 20 minutes at 375 degrees.  Lower your oven to 350 degrees and continue to cook your lamb for another 25 -40 minutes.
4. When the lamb has finished baking, cut the butcher twine, lift the wrapped legs of lamb from the baking dish. Carefully undo your parchment wrapping to reveal the contents.  Be careful to avoid the steam and not to spill the sauce.  Serve in the peeled back parchment wrapping and enjoy.