Country Style Lamb Recipes

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.

Steps:

• (You will need 12 sheets of greaseproof paper (cut in squares)).
• Place all the ingredients in a deep dish and refrigerate, covered, for about half an hour.
• Pre-heat the oven to 200°C.
• Separate the greaseproof paper into pairs and place the ingredients on six double sheets, making sure a little of each ingredient is included each time. Wrap the paper into packages and tie firmly with kitchen twine.
• Place in a baking tray and roast for 1.5 hours.
• When done, open the packages and serve at once.