Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 12 sl Potato (thick)
6 Lamb chops or steaks, thick Oregano or rigani
1/4 c Butter or margarine - (fresh or dried)
1 lg Onion; thinly sliced Salt and pepper
3 Garlic cloves; 125 g Kasseri or Gruyere cheese;
- finely chopped - sliced
4 md Tomatoes Heavy duty foil

Cooking time: 1-1/4 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 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

Typed for you by Karen Mintzias

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