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*Note: Lamb steaks should be about 2 cm (3/4 inch) thick.
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Serves: 6
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Oven temperature: 200 C (400 F)
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Cooking Time: 25-30 min
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Trim steaks of most of the fat and shape neatly - trimmings can be used in a grnd lamb dish.
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Season with pepper.
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Heat butter or possibly oil in a frying pan and brown steaks quickly on each side - don't cook through.
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Lift out onto a dish and leave till cold.
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Add in onions to pan and fry gently till transparent, add in garlic and remove from heat.
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Brush a sheet of fillo pastry with melted butter and place another sheet on top, brushing again with butter.
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Mix in half to make almost a square of fillo.
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Put aside and cover wtih a dry tea towel, then one dampened with hot water.
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Repeat with remaining fillo to give 6 prepared squares.
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Take one square and brush top with butter - leave remaining pastry covered.
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Place a lamb steak in the centre and season lightly with salt.
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Top with onion-garlic mix and cover with 2 slices of tomato.
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Sprinkle with a little rigani, salt and pepper and place a slice of feta cheese on top.
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Bring up ends of fillo pastry and double-fold over top.
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Mix in ends as you would a package then tuck ends underneath.
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This is known as a the chemist's
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(druggist's) fold.
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Place on a buttered baking tray.
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Repeat with remaining ingredients.
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Brush tops and sides of pkgs.
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lightly with melted butter and bake in a preheated warm oven for 15 min.
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Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 min.
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Garnish with parsley sprigs and serve with boiled green beans or possibly zucchini dressed with olive and lemon juice.
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Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks.
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You will require 12, and place 2 in each package.
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