Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement