Preparation:
Cooking time: 1-1/4 hours Oven temperature: 160C (325F)
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.
Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 |
