Lamb chops bandit style - arni palikari

6 servings

Ingredients

Quantity Ingredient
Karen Mintzias
6 Lamb chops or steaks, thick
¼ cup Butter or margarine
1 large Onion; thinly sliced
3 Garlic cloves; finely chopped
4 mediums Tomatoes
12 slices Potato (thick)
Oregano or rigani (fresh or dried)
Salt and pepper
125 grams Kasseri or Gruyere cheese; sliced
Heavy duty foil

Directions

Cooking time: 1-¼ hours Oven temperature: 160øC (325øF)

Grease a frying pan lightly and fry lamb until browned on each side but not cooked through. Place each chop or steak on a 25 cm (10 inch) square of foil. Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft. Spoon on top of meat, leaving butter in pan. Place 2 slices of potato on each chop and brush with this butter. Top with slices of tomato and sprinkle lightly with oregano or rigani. Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely.

Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-½ hours.

Serve packages directly onto individual plates. Accompany with a tossed green salad.

Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias

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