Spicy Lamb Exohiko Greek Lamb Stuffed Phyllo Recipes

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.

LAMB IN PHYLLO PASTRY

Steps:

• Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
• Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
• Preheat the oven to 400 degrees F.
• Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;

STUFFED GREEK LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
• Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
• Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

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.

GREEK-STYLE STUFFED LEG OF LAMB

Steps:

• Heat oven to 350°F.
• Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
• Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
• Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
• Spread meat with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
• Bake 1-1/2 hours or until lamb is cooked to medium-rare doneness (145°F). Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.