Title: Lamb Hip Steak with Vegetables
Categories: None
Yield: 1 Servings

1 Lamb hip steak
4 sl Potato
1 sl Eggplant; 3/4 inch thick
1 sl Tomato; fairly thick
Thinly sliced onion
Parsley
Basil
1 tb French dressing; (bottled
-kind with tomato base)
1 tb Sherry

In large sheet of foil (or parchment paper) per serving:

Drugstore fold to secure and bake for three hours at 300 degrees.
Posted to JEWISH-FOOD digest by Joan Callaway on
Apr 20, 1998