Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo

From the Summer 2006 edition of Kerasma's Greek Gourmet Traveler. This recipe was created by Panos Karatassos, Kyma Restaurant, Atlanta, Georgia.

• Ready In: 12 hrs
• Serves: 6

Ingredients

• Braised Leg of Lamb

• 340  g leg of lamb
•  greek extra virgin olive oil, as needed
•  Greek oregano, to taste
•  fresh thyme, to taste
• 1⁄2 cup onion, thinly sliced
• 2  garlic cloves, peeled and thinly sliced

• Exohiko Farci (use 150 g braised leg of lamb from above)

•  oregano
•  thyme
•  salt
•  pepper
• 2  tablespoons all-purpose flour
• 1⁄2 cup onion, thinly sliced
• 2  garlic cloves, peeled and sliced thin
• 30  ml  pan drippings, lamb cuisson (the juices from the braised lamb)
• 10  ml  greek extra virgin olive oil
• 250  g  kefalograviera cheese, cut in 3/4-cm dice
•  phyllo dough, defrosted and at room temperature
•  clarified butter, as needed

Directions

1. Trim the fat off the leg of lamb.
2. Rub with olive oil, salt, pepper, oregano, and thyme.
3. In a skillet over low heat, pour in 2-3 tablespoons olive oil and caramelize the onions and garlic.
4. Cool down and rub all over the lamb.
5. Wrap the leg of lamb tightly in plastic wrap. It needs to be air tight.
6. Braise at 85 degrees C (185 degrees F) for about 10 hours until tender.
7. For the farci: Caramelize the onions and garlic and hold on the side.
8. Pull the leg of lamb into bite-size pieces.
9. Season with salt, pepper, oregano, and thyme and dust with flour.
10. Heat 3 tablespoons oil in a sauté pan until hot and add the meat.
11. Crisp.
12. Add the lamb cuisson, reduce, and emulsify with the extra-virgin olive oil. Add the onions and garlic, mix well, and cool down.
13. Add the cheese to the farci and mix well.
14. Roll the mixture into two layers of phyllo, making sure to brush each layer with clarified butter.
15. Bake until crisp and golden.
16. Let cool and cut when warm into serving pieces.