Lamb Bandit Recipe

Summary

Difficulty LevelVery EasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Shoulder chops6 , boned and cut 1 inch thick (round or blade bone)
For marinade
 Garlic cloves2 Large, minced
 Oregano1 Teaspoon
 Olive oil1⁄2 Cup (8 tbs)
 Dry sherry1⁄2 Cup (8 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Onion1 Medium, sliced
 Parsley2 Tablespoon
 Fresh mint2 Tablespoon
 Tomato slices6 (1/2 inch thick)
 Feta cheese6 Tablespoon, rinsed and crumbled
 Coarsely shredded kasseri cheese6 Tablespoon
 Potatoes2 Medium, thinly sliced
 Carrots2 Medium, julienned
 Celery stalks2 , sliced
 Boiling onions12 , halved
 Oregano1 1⁄2 Teaspoon
 Fresh lemon juice3 Tablespoon
 Skordalia sauce1⁄2 Cup (8 tbs) (adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 4969 Calories from Fat 2406

% Daily Value*

Total Fat 268 g412%

Saturated Fat 73.6 g368.2%

Trans Fat 0 g

Cholesterol 1225.8 mg408.6%

Sodium 4885.3 mg203.6%

Total Carbohydrates 271 g90.3%

Dietary Fiber 42 g168%

Sugars 89.6 g

Protein 386 g772.9%

Vitamin A 547.7% Vitamin C 351.9%

Calcium 189.9% Iron 78.5%

*Based on a 2000 Calorie diet

Directions

Remove all fat from chops.
Place in single layer at bottom of a 9x 13-inch baking dish.
For marinade: Puree first 8 ingredients in blender .
Pour over chops, pricking meat with fork to allow marinade to penetrate.
Chill overnight, turning several times.
Drain meat, reserving marinade, and brown quickly under broiler or in skillet.
Brush one side of parchment paper or foil with a tablespoon of marinade.
Place a chop on each.
Top with remaining vegetables, cheeses and seasoning, in order listed, dividing evenly.
Preheat oven to 375°F.
Drizzle 1 tablespoon marinade over ingredients.
Fold parchment or foil over meat and vegetables.
Crimp edges tightly .
Bake on a cookie sheet 1 hour
Serve from parchment, allowing guests to open their own packets and savor the aroma.
Accompany with Skordalia Sauce if you wish.
Two-inch cubes of lean, boned lamb may be substituted for chops, allowing 2 pounds for 6 servings.
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