Lamb Chops Bandit-Style

1. 1

   Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.

2. 2

   Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.

3. 3

   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.

4. 4

   Top with tomato slices to cover potato and sprinkle with oregano.

5. 5

   Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.

6. 6

   Place on an oven tray and bake at 180oC for 1 hour.

7. 7

   Serve with garden salad and crusty bread.

8. 8

   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.

9. 9

   Scotch Fillet steaks work well with this recipe as an alternative to chops.

10. 10

    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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