Greek Lamb Exohiko | Lamb Baked in Crispy Filo Pastry

Preheat the oven to 180 °C (conventional heat). Cut the lamb into smaller cubes, about 2-3 cm. In a bowl, mix the lamb with the crushed garlic, freshly squeezed lemon juice and zest, dried oregano, salt, pepper, and 2 tablespoons of extra virgin olive oil. Let it sit for 10 minutes to allow the flavours to infuse the meat.

Heat the remaining olive oil in a pan over medium-high heat. Add the marinated lamb and sear quickly for 4-5 minutes until it gets a nice golden-brown crust, but stays juicy inside. Remove from the heat, then stir in the diced red bell pepper, frozen green peas, and diced feta cheese. Allow to cool slightly.

Melt the butter. Lay out a sheet of filo pastry on a clean work surface, then gently brush it with melted butter using a pastry brush. Place a second sheet of filo on top, brush it as well, then repeat with two more sheets (4 sheets of pastry in total). Cut the layered pastry into 4 equal squares.