| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 6 | Lamb chops or steaks, thick | |
| 1/4 | c | Butter or margarine |
| 1 | lg | Onion; thinly sliced |
| 3 | Garlic cloves; finely chopped | |
| 4 | md | Tomatoes |
| 12 | sl | Potato (thick) |
| Oregano or rigani (fresh or dried) | ||
| Salt and pepper | ||
| 125 | g | Kasseri or Gruyere cheese; sliced |
| Heavy duty foil |
INSTRUCTIONS
COOKING TIME: 1-1/4 HOURS OVEN TEMPERATURE: 160°C (325°F) 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 1-1/2 hours. Serve packages directly onto individual plates. Accompany with a tossed green salad. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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