Lamb Chops Bandit-Style

Recipe by Chef #860571
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
YIELD: 6 serves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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