Arni Exohiko ("Surprise" Lamb, Country Style )
Recipe
- Title:
- Arni Exohiko ("Surprise" Lamb, Country Style )
- Categories:
- Greek, Meats, Lamb
- Yield:
- 8 servings
Directions
- Karen Mintzias 16 Potato balls; parboiled 2 tb Olive oil 16 Cherry tomatoes; peeled 8 Loin lamb chops 1/2 lb Kasseri cheese; in 8 pieces 18 Sheets commercial phyllo Salt & freshly ground pepper 6 tb Butter; hot and melted 3/4 c Chopped fresh parsley 2 c Peas; cooked and drained 1 pn Dried oregano
Directions
- *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
Directions
- 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.
Directions
- 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.
Directions
- From: "The Food of Greece" by Vilma Liacouras Chantiles.
- Avenel Books, New York.
Directions
- Typed for you by Karen Mintzias
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