Arni Exohiko ("Surprise" Lamb, Country Style )
Submitted by zekesfriend9
Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
90 minThese phyllo-wrapped packages are Greek hospitality on a plate, hiding tender lamb and colorful vegetables inside buttery, flaky layers.
Each parcel gets assembled like a gift: a seared lamb chop nestled with parboiled potato balls, sweet peas, cherry tomatoes, and melted kasseri cheese.
Fresh parsley and oregano season each bundle before you fold it closed and bake until golden.
Chef Tips
- Keep phyllo covered with a damp towel while working to prevent drying
- Sear lamb chops until just cooked through, not well-done, since they bake further
- Brush each phyllo layer with hot melted butter for the flakiest crust
- Place parcels seam-side down on the baking pan so they stay sealed
Ingredients
Directions
*Note: ¾ 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 phyllo 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 phyllo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered phyllo 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 phyllo 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.
Comments
