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Lamb Parcels (Arni Kleftiko)
2 lbs boneless lamb 
cubed salt 
2 tlbs lemon juice 
1/2 lb cubed Kefalotiri or Romano cheese 
1/2 lb frozen Peas
3 sliced Carrots
3 tablespoons Margarine
1/3 cup Olive Oil
2 cloves, sliced (optional) Garlic
3 large cubed Potatoes
2 large tomatoes, each cut in 6 slices 
oil for frying 
Season the meat lightly with pepper and oregano. Mix wit lemon juice and oil to coat. Cover and marinate for 1-2 hours in the refrigerator. In the meantime, blanch the peas and carrots in lightly salted water, for 5 minutes and drain. Heat the margarine in a frying pan over high heat and saute the peas and carrots. Set aside. Heat the oil in another frying pan; add the meat cubes and saute until lightly browned all over. Add the garlic, season lightly with salt, and set aside. Fry the potatoes in a fryer and allow to drain on paper towels. Heat a small amount of oil in a large skillet and saute the tomato slices on both sides. Thoroughly butter six large pieces of greaseproof paper or thick aluminum foil and distribute the lamb pieces, vegetables and cheese evenly among them. Top with 2 slices of tomato and sprinkle with oregano and freshly ground pepper. Do not add salt. The cheese will contribute sufficient salt. Wrap and tie with thick cotton string. Place in roasting pan and roast at 350 F for about 1 hour. Serve immediately.

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