Lamb Chops Bandit Style - Arni Palikari
                
      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
    12 sl Potato (thick)
    
  Cooking time: 1-1/4 hours               Oven temperature: 160oC
  (325oF)

  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.