Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 Lemons
1 Baby lamb or kid, 10-12 kg 1/4 c Butter; melted
Salt 1/4 c Olive oil
Freshly ground black pepper

------------------SPINACH FETA STUFFING-----------------------
2 1/2 kg Spinach 1/4 c Chopped fresh dill
3 c Chopped spring onions 1/4 c Chopped fresh mint
3/4 c Olive oil Salt
1 c Short grain rice Freshly ground black pepper
1 1/2 kg Feta cheese

Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours

Wipe lamb inside and out with a damp cloth. Rub cavity and outside
of lamb with lemon juice, salt and pepper. Cover and leave aside
until stuffing is prepared.

Trim roots from spinach and remove discoloured and damaged leaves.
Wash spinach in several changes of water, drain well and chop
coarsely.

In a large deep pan (not aluminium) gently fry spring onions in oil
until soft, add spinach and stir over heat until it wilts. Stir in
washed rice, cover pan and cook on low heat for 10 minutes until most
of liquid is absorbed. Remove from heat and cool. Break up feta
into small chunks and add to spinach mixture with herbs. Mix well,
taste, then add salt if necessary and a generous grinding of pepper.
Blend thoroughly.

Partly sew up the cavity with white string, pack stuffing in through
opening and finish sewing up the cavity. Push foreshanks back
towards body and tie in postition, passing string over back of
carcase. Tie back legs, leaving them a little apart - tying will
prevent them splaying outwards. Rub outside again with lemon juice,
salt and pepper and place on a rack set in a large catering-size
baking dish.

Combine melted butter with olive oil and brush half of this over the
lamb or kid. Cover dish with large sheets of foil, sealing joins
with double folds. Press foil under edges of dish to seal completely.

Bake in a moderate oven for 4-5 hours. After 2 hours lift foil and
brush meat with butter-oil mixture. Cook for further 1 1/2 to 2
hours, remove foil, brush again and cook uncovered for 30 minutes or
until meat is cooked through and browned. Remove from oven, cover
with foil and a thick cloth and leave to rest for 30 minutes before
carving. Lift lamb or kid onto a large wooden board, remove string
and spoon stuffing onto a platter. Turn the carcase onto its back and
chop along backbone from the inside with a cleaver. Then chop each
half into chunks and pile onto platters. Meat on legs may be carved
into slices.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

Browse by categories