Food Network UK

Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo

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Ingredients

  • 340 g leg of lamb
  • 1 to taste extra virgin olive oil
  • 1 to taste Greek oregano
  • 1 to taste fresh thyme
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup onions
  • 2 garlic clove
  • 1 to taste oregano
  • 1 to taste thyme
  • 1 to taste salt
  • 1 to taste pepper
  • 2 tablespoons all-purpose flour
  • 30 ml pan dripping
  • 10 ml extra-virgin olive oil
  • 250 g kefalograviera cheese
  • 1 to taste filo pastry
  • 1 to taste clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter

Use imperial measurements

Method

How to make Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo

  • 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.

(Courtesy of Food.com)