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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