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