2 pounds lean lamb, cut into 1 1/2 inch cubes

1/4 cup Olive Oil

1 large garlic clove, minced

Juice of one lemon

1 large onion, sliced 1/4 inch thick

1/2 cup dry sherry

1 teaspoon dried oregano leaves

Salt & Pepper to taste

4 tomato slices, cut 1/4 to 1/2 inch thick

1 cup crumbled feta cheese

4 tablespoons of butter

2-3 cups hot cooked rice or 4 pita bread pockets

4 sheets of heavy duty aluminum foil

In  large ziplock bag mix lamb with olive oil, garlic, onion, sherry, oregano, salt & pepper,  marinate for at least one hour.  Brush 4 sheets of aluminum foil with olive oil and arrange portions of meat mixture at the center of each sheet. Place one tomato slice on top of meat and add feta cheese on top of tomato slice, sprinkle oregano seasoning and place 1 tablespoon of butter on top.  Fold foil to enclose meat and crimp edges together tightly. Bake for 60 minutes at 375 degrees. Serve over rice or slightly drain and spoon into pita bread. This is a great outdoor meal and can be easily grilled in foil packets over a open fire.