Arni Exohico Ingredients one 6- to 8-pound leg of lamb 2 to 3 cloves garlic, slivered salt and pepper to taste dried oregano to taste 3 sticks (3/4 pound) butter, melted 3 tablespoons fresh lemon juice 2 cups hot water 2 carrots, diced 1/2 cup celery, diced 4 to 5 very small onions, peeled 2 cups Bechamel Sauce 2 cups cooked vegetables (such as chopped artichoke hearts, peas, or cut green beans) 1 pound phyllo pastry 2 cups fresh breadcrumbs 1/2 pound feta cheese, crumbled Preparation Preheat oven to 450 degrees. With a sharp knife make incisions all over lamb and insert garlic slivers. Season with salt, pepper, and oregano. Brush with melted butter. Pour lemon juice over lamb and place it in a roasting pan, fat side up. Roast for 1/2 hour. Lower oven temperature to 350 degrees and add hot water, carrots, celery, and onions. Roast for 1 1/2 hours, adding more water if necessary. Remove from oven when lamb is done (150 degrees on a meat thermometer.) Cut meat into 1-inch cubes. Make a thick Bechamel Sauce using the pan juices for stock. Add any vegetable you desire to the sauce. Oven temperature should remain at 350 degrees. Unwrap phyllo and quickly cover with plastic wrap. Brush one sheet of phyllo with melted butter, sprinkle with breadcrumbs, and place a second sheet of phyllo on top of the first; butter and sprinkle with breadcrumbs. Place several pieces of meat, 1 heaping tablespoon of sauce with vegetables, and crumbled feta on lower half of phyllo. Fold up the sides of the phyllo, envelope-style. Continue this procedure until all phyllo and/or filling ingredients are used up. You should have 15 phyllo envelopes. Brush tops with melted butter. Place on ungreased baking sheet seam side down and bake for 30 to 45 minutes, or until golden. Note: Recipe can be prepared and frozen, unbaked. To serve, pre-heat oven to 350 degrees. Bake, unthawed, for 1 hour, or until golden. Yield 15 servings

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