6 lamb chops or steaks, thick
1/4 cup butter or margarine
1 large onion, thinly sliced
3 garlic cloves, finely chopped
4 medium tomatoes
12 slice potato (thick)
1 oregano or rigani (fresh or dried)
1 salt and pepper
125 g kasseri or gruyere cheese, sliced
1 heavy duty foil
Directions
COOKING TIME: 1-1/4 HOURS OVEN TEMPERATURE: 160øC
(325øF) 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.
Servings: 6 servings
Lamb Chops Bandit Style - Arni Palikari Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Written recipes as an idea can be tracked back into distant history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs used many aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Continuing our culinary historical journey, we find a couple of books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that is served today, but instead descriptions of the types of meals eaten by the rich people of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and spices created an increase in books on cookery, the majority of which are now in academic collections. When we get to the 20th century, cookbooks are starting to become popular as a result of better eduction, people having increased leisure time and being a little richer. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Lamb Chops Bandit Style Arni Palikari recipe.
