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Associate.com - Share Your Recipe!

Recipe Name: Arni Exohiko ("surprise" Lamb, Country Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Meats Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
Karen Mintzias
2 Tablespoon(s) Olive oil
8 Loin lamb chops
18 Sheets commercial phyllo
6 Tablespoon(s) Butter, hot and melted
2 Cup(s) Peas, cooked and drained
16 Potato balls, parboiled
16 Cherry tomatoes, peeled
1/2 Pound(s) Kasseri cheese, in 8 pieces
Salt & freshly ground pepper, Salt & freshly ground pepper
3/4 Cup(s) Chopped fresh parsley
1 Pinch(s) Dried oregano
Directions:
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 588
Calories From Fat: 326
Total Fat: 36.4g
Cholesterol: 121.2mg
Sodium: 342mg
Potassium: 748.4mg
Carbohydrates: 31g
Fiber: 3.3g
Sugar: 1.8g
Protein: 33g


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