This is a not-so-common version of a Greek dish of lamb baked in parchment packets. It is very presentable and you can eat everything. (See fila).
If you are using fresh vine leaves, blanch them for a few seconds in boiling water until they become limp and their colour changes. If you are using leaves preserved in brine, soak them in boiling water for at least 1 hour to remove their saltiness, changing the water once. Drain well.
Cut the meat into six fat slices.
In a bowl mix the oil, lemon juice, wine, pepper, garlic and