St. George’s Lamb

02/05/2013
Efrosiya
fromEfrosiya Novice
Preparation50 min.
Cooking300 min.
Тotal350 min.
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Ingredients

  • lamb - 1 lamb, about 7 to 10 pounds with the giblets and skin
  • onions - 5 fresh sprigs
  • rice - 1 cup
  • raisins - 1 cup
  • butter - 2 packs cow
  • fennel - 1 bunch
  • parsley - 1 bunch
  • mint leaves - 3 - 4 sprigs
  • thyme - 3 - 4 pinches
  • paprika - 2 tablespoons
  • salt - to taste

Preparation

Th lamb is washed and salted. Thoroughly clean and wash the giblets, cook in salted water, then cut them into pieces. Take part of butter and some water and stew the finely chopped onions with paprika.

Add the giblets, raisins, chopped herbs, pre-cooked rice and salt. With the mixture, stuff the lamb and stitch it. Spread with the remaining butter, cover with a veil and place it in a tray at the bottom of which are lined vine sticks, thyme and pour water.

Bake in the oven with the door closed, the mouth of which is smeared with batter. Roasting can be done in the oven, without opening during baking. Early on, the oven must be very hot - about 662°F (350°C), and after about 45 minutes- reduce the temperature to 482°F (250°C). Roasting lasts about 4-5 hours.find similar recipes here

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