ARNI EXOHIKO ("SURPRISE" LAMB~ COUNTRY STYLE

      Title: ARNI EXOHIKO ("SURPRISE" LAMB~ COUNTRY STYLE
  Categories: Greek, Meats, Lamb
       Yield: 8 Servings
  
            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
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