Recipe - Lamb Chops Bandit Style - Arni Palikari

6 Lamb chops or steaks, thick
One fourth cup Butter or margarine
1 lg Onion; thinly cut or sliced up
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;
cut or sliced up
Heavy duty foil

COOKING TIME: 1One fourth 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 1One half hours. Serve packages directly
onto individual plates. Accompany with a tossed green salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini