-= Exported from BigOven =-

Arni Exohiko ("surprise" Lamb~ Country Style

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Lamb

-= Ingredients =-
2 tablespoon Olive oil
8 Loin lamb chops
18 Sheets commercial phyllo
6 tablespoon Butter ; hot and melted
2 cups Peas ; cooked and drained
16 Potato balls ; parboiled
16 Cherry tomatoes ; peeled
1/2 pound Kasseri cheese ; in 8 pieces
Salt & freshly ground
Pepper
3/4 cup Chopped fresh parsley
1 pinch Dried oregano

-= Instructions =-
*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

Per Serving (excluding unknown items): 1237 Calories; 132g Fat (94.1%
calories from fat); 10g Protein; 9g Carbohydrate; 3g Dietary Fiber;
215mg Cholesterol; 979mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 26 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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