STUFFED LAMB: A TRADITIONAL EASTER DELIGHT

AuthorNata AlbotCategoryDifficultyAdvanced
Yields1 Serving
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
 one lamb
 a handful of homemade pasta
 2 free-range eggs
 1 onion
 mayonnaise
 carrot
 rice
1

Choose a lamb not bigger than 5 kg, as it needs to fit perfectly in the oven. Discard the head and soak the lamb in water to eliminate the specific smell and blood. Refrigerate. Change the water regularly. I guarantee that after this procedure the lamb will taste very good.

2

Season with salt and pepper, then refrigerate for 24 hours.

3

Simmer the lamb offals (heart, liver, lungs) in seasoned water. For stuffing use homemade pasta simmered in water with a little salt. Drain the pasta in a colander then rinse. Transfer to a bowl and mix with sautéed onion. Add the finely chopped lamb offals, salt, pepper and raw eggs ( it will keep the stuffing from falling apart after baking).

4

Stuff the lamb and sew it with a thick needle. Leave the ends of the thread a bit
longer, so it can easily be removed after cooking.

5

Grease the stuffed lamb with mayonnaise.

6

Cover the tray with baking paper and the meat with tin foil. Bake until done. Just before removing the lamb from the oven, uncover and let the meat brown.

7

Remove the threads before serving!

Ingredients

 one lamb
 a handful of homemade pasta
 2 free-range eggs
 1 onion
 mayonnaise
 carrot
 rice

Directions

1

Choose a lamb not bigger than 5 kg, as it needs to fit perfectly in the oven. Discard the head and soak the lamb in water to eliminate the specific smell and blood. Refrigerate. Change the water regularly. I guarantee that after this procedure the lamb will taste very good.

2

Season with salt and pepper, then refrigerate for 24 hours.

3

Simmer the lamb offals (heart, liver, lungs) in seasoned water. For stuffing use homemade pasta simmered in water with a little salt. Drain the pasta in a colander then rinse. Transfer to a bowl and mix with sautéed onion. Add the finely chopped lamb offals, salt, pepper and raw eggs ( it will keep the stuffing from falling apart after baking).

4

Stuff the lamb and sew it with a thick needle. Leave the ends of the thread a bit
longer, so it can easily be removed after cooking.

5

Grease the stuffed lamb with mayonnaise.

6

Cover the tray with baking paper and the meat with tin foil. Bake until done. Just before removing the lamb from the oven, uncover and let the meat brown.

7

Remove the threads before serving!

STUFFED LAMB: A TRADITIONAL EASTER DELIGHT
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