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Lamb in Phyllo (Filo) HT MC Greek 75mins Serves 4 Hot Lamb Herbs Croute Main Course Greece Europe Mediterranean
Ingredients 4 Lean Slices boned Leg of Lamb 16 Vine Leaves, fresh or preserved 60ml/2 fl.oz. Olive Oil Juice of 1/2 Lemon Salt and Black Pepper 2 Garlic Cloves, crushed 1 teasp Fresh Oregano, chopped 4 sheets Phyllo (Filo) Pastry (about 20cm/8 inches square) 50g/2oz Melted Butter 100g/4oz Cheddar, sliced
Instructions
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.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More Greek Recipes
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