Easter Stuffed Lamb

Greek Style

(Contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 10-pound suckling lamb, dressed & cleaned.
  • salt
  • ½ fresh lemon, juiced
  • 4 Tablespoons of butter
  • 1 lamb heart, finely chopped
  • 2 lamb kidneys, finely chopped
  • 1 onion, finely chopped
  • ½ cup rice
  • 2 Tablespoons fresh mint, chopped
  • 2 Tablespoons fresh parsley, chopped
  • 1/8 teaspoon cinnamon
  • ¼ teaspoon fresh ground pepper
  • 1 cup chicken stock
  • ½ cup raisins, plumped in dry white wine overnight
  • 1 cup tomato juice
  • branches of fresh oregano and/or rosemary

Wash the lamb inside and out. Pat dry. Rub the inside of the cavity with salt, then rub the salt and lemon juice into the outside of the flesh.

Heat butter in a large sauce-pan and sauté the heart and kidney until lightly browned. Add onion and cook until transparent. Then add the rice, herbs, spices and stock.

Simmer uncovered until most of the liquid is absorbed. Then cover and cook for about 20 minutes. Stir in the rasins.

Stuff this misture into the cavity of the lamb and truss with cooking string or skewer together tightly.

To cook on a spit or rotisserie: Cook on a turning spit. Tie branches of rosemary/oregano together and use for a basting brush. Baste with the tomato juice once the meat starts to brown. Grill over glowing charcoal for 1½ to 2 hours, until the meat is tender.

To cook in the oven: Place the lamb in a roasting pan in a pre-heated 300° oven, allowing about 40 minutes per pound. Baste with the tomato juice once the meat starts to brown.

Serve with a Greek salad, bread, and wine.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:47:29 EST