| 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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