Serves 4
Cooking time 10 to 30 mins

Ingredients
750g/1½ boned leg lamb, well trimmed
65ml/2½fl oz extra virgin olive oil
juice of 1 lemon (about 3 tbsp)
2tsp roughly chopped fresh oregano
2tsp picked fresh thyme leaves
4 garlic cloves, finely chopped
2 small beef tomatoes, skinned, seeded and chopped
175g/6oz kefalotyri cheese or goats' cheddar or pecorino
4 small bay leaves
salt and freshly ground black pepper

Method
1. Place the lamb in a large bowl and pour over the olive oil, then add the lemon juice, oregano, thyme, garlic and salt and pepper. Mix together well and leave to marinate at room temperature for 2 hours or in the fridge over night.

2. Shape 4 x 30cm/12in squares of double thickness foil into little bowls. Sprinkle the tomatoes over the lamb mixture and then divide it between the pieces of foil. Arrange slices of cheese on top and stick a bay leaf in each parcel.

3. Pinch the edges of the foil together to make well-sealed parcels and barbecue over low-medium coals for 30-40 minutes until the lamb is completely tender and the cheese has begun to melt. These would be nicely served with garlic pitta fingers and a crispy green salad.

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