2 lb. Boneless lamb, cut into 2 inch cubes
4 tomatoes, chopped
3 cloves garlic, minced
24 Kalamata olives, pitted
24 cipolline or pearl onions, peeled
4 rosemary sprigs
12 mint leaves, chopped
1/4 cup Italian parsley, chopped
salt, pepper, and chili flakes
1/4 cup extra virgin olive oil
Toss all ingredients in a bowl. Refrigerate for 24 hours, then divide into four equal portions. Preheat oven to 375 degrees. Place each portion into a square of aluminum foil and close tightly. Place foil packets on a baking sheet and place in oven. Bake for 30 minutes. Remove from oven, place on a plate, open and serve.
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