Arni Tou Hartiou

Name: Arni Tou Hartiou (Lamb with Vine Leaves Baked in Fila Packets)
Cuisine: Greek
Ingredients: 4–5 tablespoons olive oil; 2 tablespoons butter, melted; 6 sheets fila pastry; Salt; 2 teaspoons oregano or marjoram; 1 small leg of lamb; 24 vine leaves, fresh or preserved in brine; Pepper; 2 cloves garlic, crushed; Bottom of a bottle of red wine; Juice of ½ lemon

Lamb with Vine Leaves Baked in Fila Packets

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a not-so-common version of a Greek dish of lamb baked in parchment packets. It is very presentable and you can eat everything. (See fila).

Ingredients

24 vine leaves, fresh or preserved in brine
1 small leg of lamb
4–5 tablespoons

Europe
Greece
Main course
Mediterranean

Method

If you are using fresh vine leaves, blanch them for a few seconds in boiling water until they become limp and their colour changes. If you are using leaves preserved in brine, soak them in boiling water for at least 1 hour to remove their saltiness, changing the water once. Drain well.

Cut the meat into six fat slices.

In a bowl mix the oil, lemon juice, wine, pepper, garlic and