Lamb Chops Bandit Style Recipes

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Steps:

• Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
• Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
• 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.
• Top with tomato slices to cover potato and sprinkle with oregano.
• Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.
• Place on an oven tray and bake at 180oC for 1 hour.
• Serve with garden salad and crusty bread.
• 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.
• Scotch Fillet steaks work well with this recipe as an alternative to chops.
• 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).

Steps:

• 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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,