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.
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INGREDIENTS
NutritionBraised Leg of Lamb
- 340
-
-
-
- 1⁄2
- 2
Exohiko Farci (use 150 g braised leg of lamb from above)
- 2tablespoons all-purpose flour
- 1⁄2
- 2
- 30ml pan drippings, lamb cuisson (the juices from the braised lamb)
- 10ml greek extra virgin olive oil
- 250g kefalograviera cheese, cut in 3/4-cm dice
-
- clarified butter, as needed
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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.
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