Lamb chops cooked in foil with mushrooms and vegetables become tender and absorb all the vegetable flavours.
ingredients
serves 4
2 small zucchinis, thinly sliced
1/4 pound button mushrooms, thinly sliced
1 small onion, finely chopped
2 ripe tomatoes, blanched, skinned and chopped
1 garlic clove, crushed
1 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon hot water
salt
freshly ground black pepper
4 butterfly (shoulder) lamb chops
1/2 cup butter
method
1. Heat the oven to 200°C (400°F).
2. Heat the broiler to high. Combine the zucchinis, mushrooms, onion, tomatoes, garlic, oregano, tomato paste and hot water. Season to taste.
3. Broil the chops until browned on both sides. Remove from the heat. Place each chop on a square of foil large enough to enclose it comfortably.
4. Cover with the vegetable mixture, then dot each chop with 2 tablespoons of the butter.
5. Bring up the sides of the foil over the chops and vegetables and fold to seal.
6. Place the parcels on a baking sheet and bake for 25 - 30 minutes or until the chops are cooked through.
more information
Cooking time: about 1 hour
