Greek cuisine · Meat & Kebab

Exohiko

Lamb cubes with feta, bell pepper and potatoes cooked in a parchment parcel that is opened only at the table.

Ingredients · for 4 servings

• 800 g lamb shoulder, cubed
• 200 g feta
• 600 g waxy potatoes
• 2 red bell peppers
• 2 onions
• 3 garlic cloves
• 1 tbsp dried oregano
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the lamb dry, salt and pepper it and sear vigorously all over in 3 tbsp olive oil in a hot pan in batches, 4 min. each; remove and let cool.
2. Peel the potatoes and cut into 2 cm cubes, cut the bell peppers and onions into rough pieces, finely chop the garlic.
3. Mix the vegetables with the remaining olive oil, oregano, the juice of the lemon, salt and pepper and fold in the cooled meat.
4. Lay out four large sheets of parchment paper, pile the mixture on top, place 50 g crumbled feta on each and fold the parcels tightly into bundles, tying with kitchen string.
5. Place the parcels on a baking sheet and cook in the preheated oven at 180°C top/bottom heat 80 min., until the meat is completely tender and the paper puffs up.
6. Let the parcels rest 5 min., set them unopened on the plates and cut them open only at the table, so the aroma is released there.