Lamb Chops Bandit Style Arni Palikari Recipes

Steps:

• 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.

Steps:

• Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
• Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
• Place one lamb chop in the centre of each piece of foil. Top with potato slices to cover each chop, and a dash of worcestershire sauce. Add onion rings to taste.
• Top with tomato slices to cover potato and sprinkle with oregano.
• Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.
• Place on an oven tray and bake at 180oC for 1 hour.
• Serve with garden salad and crusty bread.
• Alternatively, include mushrooms, salami or pruchetta or anything suitable for a pizza, or substitute worcestershire sauce for oyster sauce. Use a black permanent marker to note on the foil who each chop is for with initals.
• Scotch Fillet steaks work well with this recipe as an alternative to chops.
• Chops can also be cooked using a casserole dish. Simply cover the base with chops, then layer as above, making sure the dish has either a lid or foil to seal (same baking time).