• 8 large, thick lamb chops
• 4 garlic cloves, thinly sliced
• 50 grams butter, melted
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• Salt and black pepper

Preheat the oven to 180°F or a bit lower.

Using a small sharp knife, make several incisions into each of the chops and slip a sliver of garlic into each one. Place each chop in the centre of a 30cm square of foil.

Pour or sprinkle the remaining ingredients over the chops and gather the foil around each chop to make a sealed parcel.

Cook for 1-1/2 to 2 hours. Serve the parcels closed on each plate (they release a lovely aroma when opened.)

Contributor's note: This recipe appears in "Meze Cooking" by Sarah Maxwell.