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Lamb Chops Bandit-Style

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“A flavour explosion that you can customise to your hearts content. This one has been a family favourite since I can remember. Everyone I have ever cooked it for beggs me for the recipe. A simple dish that works well as a tv dinner to dinner party pleaser.”
READY IN:
1hr
SERVES:
4-6
YIELD:
6 serves
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
  2. Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
  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. Top with tomato slices to cover potato and sprinkle with oregano.
  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. Place on an oven tray and bake at 180oC for 1 hour.
  7. Serve with garden salad and crusty bread.
  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. Scotch Fillet steaks work well with this recipe as an alternative to chops.
  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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