*  Exported from  MasterCook  *

              Arni Exohiko ("Surprise" Lamb, Country Style)

Recipe By     : The Food of Greece by Vilma Liacouras Chantiles
Serving Size  : 8    Preparation Time :0:00
Categories    : Greek                            Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Olive oil
   8                    Loin lamb chops
  18                    Commercial phyllo sheets
   6       tb           Butter -- hot and melted
   2       c            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   c            Fresh parsley; chopped
   1       pn           Dried oregano

  * Note: 3/4" 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 tb peas, 2 potato balls, 2
  cherry tomatoes, and a slice of kasseri. Sprinkle with salt and
  pepper, 1 heaping tb 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 11x15x3")
  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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