Roasted Lamb

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Roasted Lamb1 / 3
19/11/2013
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Preparation25 min.
Cooking180 min.
Тotal205 min.
Servings5
"Roasted lamb is so tasty it should be present on your dining table as often as chicken!"

Ingredients

measures

How to cook

The lamb liver, lungs, and heart are washed and boiled. Then, chop them finely. Saute the onions, spearmint and parsley in a little oil and add the chopped giblets, stir and add a cup of rice. Fry until the rice becomes transparent, add salt and black pepper.

Add a little water so that the rice becomes tender. After the water boils off, remove it from the fire. The lamb needs to be washed well and salted. With a knife, cut a sort of pocket, and stuff it with the cooked offal. Stitch well with thread. Smear the meat with paprika and butter on top, to get a crispy skin. Place it in a suitable tray with a little water.

When baking, it is important to pour the sauce from the oven dish over the meat from time to time. You can also turn it over so that it bakes evenly. Once browned on top, you can put some foil around it. Bake for about 2 hours.

If you put some whole peeled potatoes in the tray to absorb some of the fat, you will get a wonderful side dish to the roast.

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