Lamb wrapped in parchment paper with graviera cheese, peas and carrots
Αρνάκι τυλιχτό στη λαδόκολλα από τον Ηλία Μαμαλάκη


1 leg of lamb (appoximately 1 ½ kg), chopped into 6 pieces 3 large peeled carrots, sliced into round slices 1 cup of peas 250 gr cubed Horio Graviera Long Maturation 150 gr Horio Cow Butter 2 tblsp oregano Salt, pepper


  1. Heat the Horio cow butter in a small pot
  2. In a large bowl place the meat, carrots, peas and the cubed Horio Graviera Long Maturation
  3. Add the oregano, salt and pepper and mix well
  4. Pour the melted butter and mix again
  5. On a smooth surface lay out 2 or 3 parchment papers on top of each other
  6. Carefully lay out the large bowl’s contents onto the parchment paper and fold, as if to create a large pouch
  7. Tie the pouch with twine and wrap the package with aluminum foil and place in the oven for 2-3 hours
  8. Remove the package, throw away the aluminum foil, place the parchment paper pouch on a platter and cut / throw away the twine, then open the parchment paper

Serve while still hot, best served with french fried and green salad.