-
1
Oven temperature: 200 cup (400 F) Cooking time: 25 to 30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish.
-
2
Season with pepper.
-
3
Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through.
-
4
Lift out onto a dish and leave until cool.
-
5
Add onions to pan and fry gently until transparent, add garlic and remove from heat.
-
6
Brush a sheet of phyllo pastry with melted butter and place another sheet on top, brushing again with butter.
-
7
Fold in half to make almost a square of phyllo.
-
8
Put aside and cover wtih a dry tea towel, then one dampened with warm water.
-
9
Repeat with remaining phyllo to give 6 prepared squares.
-
10
Take one square and brush top with butter - leave remaining pastry covered.
-
11
Place a lamb steak in the centre and season lightly with salt.
-
12
Top with onion-garlic mixture and cover with 2 slices of tomato.
-
13
Sprinkle with a little oregano, salt and pepper and place a slice of feta cheese on top.
-
14
Bring up ends of phyllo pastry and double-fold over top.
-
15
Fold in ends as you would a package then tuck ends underneath.
-
16
This is known as a the chemist's (druggist's) fold.
-
17
Place on a buttered baking tray.
-
18
Repeat with remaining ingredients.
-
19
Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes.
-
20
Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes.
-
21
Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice.
-
22
Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks.
-
23
You will require 12, and place 2 in each package.
