Country Lamb - Exohiko
Exohiko is prepared in a special way - rolled and roasted. It can be found in several regions of Greece and apart from the ingredients used (peas, savory herbs) or the wrapping materials (greaseproof paper, mutton skirt, vine leaves) it is considered to have been a modern day version of "kleftiko" dish.
*About two centuries ago, the Greek guerillas (kleftes) living in the countryside who contributed to the national revolution against the Turks used to steal animals and then roast them in a specific way so as not to give themselves away to the enemy. They would stuff the skin of the animal with the pieces of meat from the animal and then roast it in a pit with red hot stones and glowing embers covered with soil; in this way, they were nto betrayed by smell or light.
1 kg leg of lambwashed, cleaned, boned and cut the meat into small cubes.
100 ml olive oil
200 gr hard cheese, kefalotyri cubed
juice of 1 lemon
1 clove garlic minced
250 gr fresh broad beans diced
1/2 cup peas
1 red pepper diced
250 gr potatoes cut in small pieces
greaseproof paper sheets
Preheat the oven to 180° C
1. Marinate the meat in olive oil, lemon juice, seasoning and the oregano for about 1 hour.
2. Spread 4 sheets of baking paper out on your counter, brush them with oil and divide the meat into equal amounts on each sheet.
3. Follow with the rest of the ingredients. Once you have evenly divided them all, roll them up to make a cylindrical shape, twist the sides and scrunch them in tightly.
4. Bake in an oiled pan in the oven for about 2 hours.
*This dish is usually served in the greaseproof paper used to cook it in. The one enjoying it opens it like a parcel.