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  Recipe Home » Greek » Arni Exohiko ("Surprise" Lamb~ Country Style
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  Arni Exohiko ("Surprise" Lamb~ Country Style
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
Karen Mintzias
2 tbsp Olive oil
8 Loin lamb chops
18 Sheets commercial phyllo
6 tbsp Butter, hot and melted
2 cup 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 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
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