Arni Exohiko ("Surprise" Lamb, Country Style

Title:
Arni Exohiko ("Surprise" Lamb, Country Style

Yield:
8 Servings

Categories:
Greek,
Meats,
Lamb




Ingredients:





          Karen Mintzias


     2 tb Olive oil


     8    Loin lamb chops


    18    Sheets commercial phyllo


     6 tb Butter; hot and melted


     2 c  Peas; cooked and drained


    16    Potato balls; parboiled


    16    Cherry tomatoes; peeled


   1/2 lb Kasseri cheese; in 8 pieces


          Salt & freshly ground pepper


   3/4 c  Chopped fresh parsley


     1 pn Dried oregano






 *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.


 


 In a heavy skillet, heat the oil or butter and fry the lamb over high heat,


 turning frequently.  Lower the heat and simmer for 15 minutes, then remove


 from the heat. Meanwhile, unroll the filo sheets and cover with a damp


 towel.  In a small pan over low heat, have the butter hot without letting


 it brown. Remove two sheets of filo, brush with hot butter over the first,


 then cover with the second sheet and brush it with butter. In the center of


 the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2


 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a


 heaping tablespoon of parsley, and a pinch of oregano. Fold the filo around


 the lamb and vegetables like a sealed parcel. Place, seam side down, on a


 buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while


 you repeat the procedure with the remaining ingredients to make 8


 "parcels".  Brush hot butter on the tops, then bake in a moderate oven (350


 F) for 45 to 50 minutes or until golden in color. Remove from the oven and


 arrange on a warm platter or on individual dishes. Serve warm, with a


 fresh-cooked or raw vegetable salad.


 


 Note: The vegetables and herbs may be varied. Substitute green beans or


 lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko is


 frequently prepared using buttered waxed paper, parchment paper or aluminum


 foil rather than with filo.


 


 From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New


 York.


 


 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini