Arni exohiko ("surprise" lamb, country style )

Karen Mintzias
      2 tb olive oil
      8    Loin lamb chops
     18    Sheets commercial phyllo
      6 tb butter; hot and melted
      2 c  Peas; cooked and drained
     16    Potato balls; parboiled
     16    Cherry tomatoes; peeled
    1/2 lb Kasseri cheese; in 8 pieces
           Salt & freshly ground pepper
    3/4 c  Chopped fresh parsley
      1 pn Dried oregano
 
  *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
  
  In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
  turning frequently.  Lower the heat and simmer for 15 minutes, then remove
  from the heat.  Meanwhile, unroll the filo sheets and cover with a damp
  towel.  In a small pan over low heat, have the butter hot without letting
  it brown. Remove two sheets of filo, brush with hot butter over the first,
  then cover with the second sheet and brush it with butter.  In the center
  of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls,
  2 cherry tomatoes, and a slice of kasseri.  Sprinkle with salt and pepper,
  a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo
  around the lamb and vegetables like a sealed parcel.  Place, seam side
  down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
  aside while you repeat the procedure with the remaining ingredients to make
  8 "parcels".  Brush hot butter on the tops, then bake in a moderate oven
  (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven
  and arrange on a warm platter or on individual dishes. Serve warm, with a
  fresh-cooked or raw vegetable salad.
  
  Note: The vegetables and herbs may be varied.  Substitute green beans or
  lima beans for peas, use thyme or basil instead of oregano.  Arni Exohiko
  is frequently prepared using buttered waxed paper, parchment paper or
  aluminum foil rather than with filo.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
  
  Typed for you by Karen Mintzias