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Stuffed Lamb with Lovage

Marina NordMarina Nord
Novice
387279
Fat Berta
Translated by
Fat Berta
Stuffed Lamb with Lovage
21/01/2015
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Preparation
140 min.
Cooking
240 min.
Тotal
380 min.
Servings
10
"For tasty lamb you need several things - lots of herbs and spices, a young animal, a slow cooking fire and 2 tbsp of patience."

Ingredients

  • lamb - 1
  • green onions - 5 bunches
  • rice - 2 cups
  • parsley - 1 bunch
  • spearmint - 10 bunches
  • lovage - 20 bunches
  • oil - for baking
  • salt
  • for the dough
  • salt - 1 pinch
  • flour - 4/5 cup (200 g)
  • water
measures

How to cook

Clean, wash and salt the lamb inside and out. Leave it for 2 hours as is. Meanwhile, boil the lungs, liver, heart, intestines (washed several times) and the cleaned tripe for 30 min. Once the offal cools, cut it finely.

Fry the finely chopped green onions, add the offal, braise them lightly and add the rice. After everything is braised for about 3-4 min, add salt, black pepper, 6 cups of broth from the offal and let it come to a boil.

Once the rice absorbs the water and softens, add the finely chopped herbs and spices. Mix everything well and stuff the lamb with this. Sew it closed and put it in a deep tray, with wooden sticks crisscrossing the bottom. Pour in a little water and smear the lamb with oil.

Make a dough from the flour, salt and water, shape it into a crust, with which to cover the entire lamb. Bake for 3 hours in a heated oven. Every half hour, baste the lamb with the juice from the baking.

Rating

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