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1 young Lamb
Salt, Pepper
3/4 cup Butter, divided
Juice of 3 large Lemons
Offal (Heart, Liver, Lungs, etc.)
1 pound Meat, ground
2 large Onions, grated
4 1/2 cups Rice, cooked
Small Cinnamon stick
2 Tablespoons finely chopped Mint
3 cups boiling Water
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Wash and dry lamb. Season inside and out with salt, pepper, 1/4 cup butter, lemon juice. Stuffing:- Melt remaining butter in skillet. Add offal and ground meat; cook 10 minutes, stirring occasionally. Add onion, rice, cinnamon and mint; cook 10 minutes, stirring occasionally. Remove cinnamon stick. Stuff lamb; secure with skewers. Place in large roasting pan. Add 3 cups boiling water. Roast 2 1/2 hours at 350°F, basting occasionally.
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