Lamb Exohiko Recipes

LAMB EXOHIKO

Steps:

• Cut the lamb in portions.
• Simmer the onion in a frying pan with a little water.
• Add a teaspoon of butter and brown lightly.
• Add the lamb and salt& pepper and brown for a few more minutes.
• Turn the element off, add the cheese and separate in portions.
• Butter each sheet of pastry and use them to wrap each portion.
• Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hour.

ARNI EXOHIKO ("SURPRISE" LAMB COUNTRY STYLE )

Steps:

• In a heavy skillet heat the oil or butter and fry the garlic with the lamb over medium 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.
• Arni Exohiko can frequently be prepared using buttered waxed paper parchment paper or aluminum foil if you prefer.

SPICY LAMB EXOHIKO - GREEK LAMB STUFFED PHYLLO

Steps:

• Trim the fat off the leg of lamb.
• Rub with olive oil, salt, pepper, oregano, and thyme.
• In a skillet over low heat, pour in 2-3 tablespoons olive oil and caramelize the onions and garlic.
• Cool down and rub all over the lamb.
• Wrap the leg of lamb tightly in plastic wrap. It needs to be air tight.
• Braise at 85 degrees C (185 degrees F) for about 10 hours until tender.
• For the farci: Caramelize the onions and garlic and hold on the side.
• Pull the leg of lamb into bite-size pieces.
• Season with salt, pepper, oregano, and thyme and dust with flour.
• Heat 3 tablespoons oil in a sauté pan until hot and add the meat.
• Crisp.
• Add the lamb cuisson, reduce, and emulsify with the extra-virgin olive oil. Add the onions and garlic, mix well, and cool down.
• Add the cheese to the farci and mix well.
• Roll the mixture into two layers of phyllo, making sure to brush each layer with clarified butter.
• Bake until crisp and golden.
• Let cool and cut when warm into serving pieces.