Lamb in Phyllo (Filo) HT MC Greek 75mins
Hot Lamb Herbs Croute Main Course
Greece Europe Mediterranean
4 Lean Slices
boned Leg of Lamb
Leaves, fresh or preserved
Juice of 1/2
Salt and Black
1 teasp Fresh
Pastry (about 20cm/8 inches square)
1. If you are
using fresh vine leaves, blanch them for a few seconds in boiling water
until they become limp and their colour changes. Drain quickly. If you are
using leaves preserved in brine, place them in a bowl
and cover with 7.5cm /3 inches of boiling
water. Leave them for at least 1 hour to remove their saltiness, replacing
the water once with cold water.
2. In a large
bowl mix the oil, lemon juice, pepper, garlic and oregano. Turn the slices
of lamb in this marinade and leave it in a cool place for 30 minutes.
3. Preheat the
oven to 150C, 300F, Gas mark 2. Brush one
sheet of pastry very lightly with melted butter. Place two vine leaves side by
side towards the middle of one edge of the pastry but
not too close. Lay a piece of meat over them
and sprinkle with very little salt . Place a slice of cheese on top and
cover with two more vine leaves.
4. Fold the
sides of the filo over the meat, vine leaves and cheese pile, then roll over
and over to make a well closed packet.
5. Repeat with
the rest of the filo, meat, cheese and leaves, and place all the packets
on a buttered oven tray. Brush the pastry tops lightly with melted butter.
6. Put the
tray in the oven and cook for about 1 hour. Serve immediately.
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