Mizithra-Arni Skopelos

  • Total: 2 hr 30 min
  • Prep: 20 min
  • Cook: 2 hr 10 min
  • Yield: 6 servings
Save Recipe

Ingredients

2 pounds small rustic bread, unsliced

2 tablespoons extra virgin olive oil, plus 4 tablespoons

2 onions, minced

2 garlic cloves minced

4 plum tomatoes, chopped

1 1/2 pounds lamb sirloin, diced

1/2 teaspoon chile flakes, crushed

2 sprigs fresh oregano, chopped

Salt and freshly ground pepper

1 cup mizithra, grated

Directions

  1. Preheat oven to 400 degrees F. Cut bread in half lengthwise and scoop out a cavity in both halves, being careful not to rip bread or leave too thin a crust. It should be 3/4-inch thick. On medium heat, in 2 tablespoons olive oil, saute the onions until translucent, add in the garlic and tomato. Cook for 3 to 4 minutes and set aside and let cool. In a bowl, toss together the lamb, chili flake, oregano, salt and pepper. Add in the onions, garlic, and tomatoes. Blend well. Brush insides of the bread with remaining 4 tablespoons olive oil and sprinkle with grated cheese. Fill bottom half of bread cavity with the meat and carefully place top half over it, securing tightly. Wrap with aluminum foil and bake for 1 1/2 to 2 hours. Slice crosswise and serve warm.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Shepherd's Pie

Leg of Lamb with Jalapeno-Pastrami Marinade

Lamb Stew with Turnips and Swedes

Lamb Curry Empanadas

Golden Crusted Lamb Fillet

Grilled Leg of Lamb

Peruvian Lamb Stew Seco de Cordero

Beef Sate with Spicy Szechwan Sauce