Lamb Chops Bandit Style - Arni Palikari

Arni Palikari translates roughly to “bandit’s lamb," and the name tells you everything about the method. Each chop gets wrapped in its own foil packet with potatoes, tomatoes, sautéed onion, garlic, and a slice of kasseri cheese on top. Sealed tight and baked low and slow, the lamb steams in its own juices until it’s fall-apart tender.

Brown the chops first in a lightly greased pan. You’re not cooking them through, just building a seared crust that adds depth to the braising juices inside the packet. The onion and garlic get softened in butter in the same pan, picking up all those browned lamb bits.

Layer the packets carefully: chop on the bottom, sautéed onion on top, then thick potato slices brushed with the pan butter, tomato slices, a sprinkle of oregano, and finally the kasseri. The cheese melts down over everything during the long bake, creating a rich, salty blanket.

Double-fold the foil seams tightly. Leaking packets mean lost steam, and without that steam, the lamb dries out instead of braising tender.

Pro Tips

• Use thick-cut chops or lamb steaks. Thin cuts overcook during the 1½-hour bake and turn stringy.
• Kasseri is a Greek semi-hard cheese that melts beautifully. If you can’t find it, provolone or Gruyère make reasonable substitutes.
• Serve the packets unopened on individual plates. Opening them at the table releases that incredible rush of herby lamb steam.

Variations

• Add a few Kalamata olives and capers to each packet for a more Mediterranean flavor.
• Use rigani (Greek oregano) instead of common oregano for a more authentic, pungent herb flavor.
• Swap potatoes for thick slices of eggplant for a lighter, summery version.