Spicy Lamb Exohiko - Greek Lamb Stuffed Phyllo - cooking recipe

Ingredients

Braised Leg of Lamb
340 g leg of lamb
greek extra virgin olive oil, as needed
Greek oregano, to taste
fresh thyme, to taste
1/2 cup onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
Exohiko Farci (use 150 g braised leg of lamb from above)
oregano
thyme
salt
pepper
2 tablespoons all-purpose flour
1/2 cup onion, thinly sliced
2 garlic cloves, peeled and sliced thin
30 ml pan drippings, lamb cuisson (the juices from the braised lamb)
10 ml greek extra virgin olive oil
250 g kefalograviera cheese, cut in 3/4-cm dice
phyllo dough, defrosted and at room temperature
clarified butter, as needed

Preparation

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 saute 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.