Stuffed or covered lamb
METHOD OF PREPARATION
Ingredients
- 2-3 kg lamb (shoulder with ribs or your preference)
Its entrails and liver (referred to as “bitzivisia” in the local dialect) - 3 kg fresh onions
- 2 cups of rice
- 1 bunch of dill
- 3 tomatoes
- Garlic
- Butter
- Salt & pepper
- Olive oil
- Lemon juice
Instructions
Sauté the onions, chopped into small pieces, in a pot and let them cook until they are soft but still a bit firm. Then, boil the entrails and liver, and chop them finely. In a baking dish, combine the onions, entrails, liver, rice, chopped tomatoes, dill, salt, pepper, olive oil, and enough water to cover them.
After washing the lamb, season it with salt and pepper, and place garlic cloves in various spots on the meat. Place the lamb in the baking dish with a bit of butter and lemon juice.
Bake in a preheated oven for one hour at the highest temperature, then lower to 180°C and bake for another three hours.
Stavros Tsalampounis – Traditional Cook
(from EMVOLOS ALEXANDREIA)
