Name: Roumeli Lamb Exohiko (Αρνί Εξοχικό Ρούμελης)
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.4kg boneless lamb shoulder or young goat shoulder, trimmed and cut into 4cm pieces; 16g fine sea salt, divided; 2 tsp dried Greek oregano; 1 tsp freshly ground black pepper; 4 garlic cloves, minced; 120ml dry white wine; 40ml fresh lemon juice; 160ml extra virgin Koroneiki olive oil, divided; 800g potatoes, peeled and cut into 2cm wedges; 300g red or green bell peppers, cut into wide strips; 200g yellow onion, thinly sliced; 250g ripe tomatoes, seeded and chopped, or 200g drained canned chopped tomatoes outside summer; 200g aged sheep's graviera or kefalotyri, cut into 2cm cubes; 8 sheets country-style phyllo (horiatiko phyllo), about 350g, thawed; 20g flat-leaf parsley, chopped, for finishing; Lemon wedges, for serving

Question 1

How long do I bake lamb exohiko?

Accepted Answer

Bake Roumeli lamb exohiko sealed at 170C, or 160C fan, for 1 hour 45 minutes. Check that the lamb shoulder gives easily with a fork and the potatoes are soft through the center. Re-seal and bake 15 to 20 minutes longer if either resists.

Question 2

What cheese should I use for lamb exohiko?

Accepted Answer

Use aged sheep's graviera or kefalotyri cut into 2cm cubes for lamb exohiko. These firm Greek cheeses hold their shape inside the hot parcel. Feta tastes good, but it collapses into the juices and can make the sealed lamb and potato filling too salty.

Question 3

Can I use goat instead of lamb for exohiko?

Accepted Answer

Yes. Use 1.4kg boneless young goat shoulder in place of lamb shoulder for Roumeli exohiko. Goat shoulder works with the same oregano, garlic, white wine, lemon juice, olive oil, potatoes, peppers, tomatoes, and sheep's cheese because the sealed parchment parcel gently steams the working cut until tender.

Question 4

Why does lamb exohiko need to be sealed tightly?

Accepted Answer

Lamb exohiko needs a tight parchment seal because the trapped juices soften the lamb shoulder before the pastry crisps. Fold the phyllo over the filling, then crimp the parchment edges upward. A loose packet lets wine, lemon, tomato, and lamb juices run off before the meat becomes tender.

Question 5

Can I assemble lamb exohiko ahead of time?

Accepted Answer

Season the lamb shoulder up to 12 hours ahead with garlic, oregano, white wine, lemon juice, 10g salt, and 60ml olive oil. Cut peppers, onion, cheese, and tomatoes up to 4 hours ahead. Assemble the phyllo parcel close to baking so the raw filling does not soften the pastry.

Question 6

Should the phyllo be crispy all the way through in lamb exohiko?

Accepted Answer

No. In Roumeli lamb exohiko, the phyllo under the lamb, potatoes, peppers, tomatoes, and cheese turns tender from the cooking juices. The top and folded phyllo edges become crisp after opening the parchment, brushing with olive oil, and baking at 200C, or 190C fan, for 20 to 25 minutes.

Culinary Explorer

Roumeli Lamb Exohiko (Αρνί Εξοχικό Ρούμελης)

Ingredients

boneless lamb shoulder or young goat shoulder

fine sea salt

dried Greek oregano

Where cooking meets culture.

Ingredient	Quantity
boneless lamb shoulder or young goat shouldertrimmed and cut into 4cm pieces	1.4kg
fine sea saltdivided	16g
dried Greek oregano	2 tsp