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Roast Lamb Filled with Rice and Offal

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Roast Lamb Filled with Rice and Offal
01/06/2017
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Preparation90 min.
Cooking300 min.
Тotal390 min.
Servings8
"Filling up and roasting a whole lamb does take skill, and we`ve described the process in detail in this recipe."

Ingredients

measures

How to cook

Wash and salt the lamb inside and out.

Finely chop the well-washed onions and saute them in 2/3 of the butter, then add 1 tbsp paprika at the end and take it off the stove.

Wash the offal and parboil it in boiling water. Put the rice to boil until semi-cooked.

Make a filling from the sauteed onions, semi-cooked rice, finely chopped offal, parsley, spearmint, green garlic and the wine. Salt.

Put the lamb in a suitable oven dish, fill it with the mixture and sew the belly opening closed. Smear it with the remaining butter, sprinkle 1 tbsp paprika and bake in a hot oven at first, then lower it to a moderate temperature.

During baking, turn it over and baste it with the sauce released in the oven dish.

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