|
Wash the meat thoroughly under
running water and let it drain. Rub it all over with lemon
halves, inside and out, squeezing the juice against the meat.
Drizzle the oil over the carcass and rub it in. This will seal
the meat for a tender roast and will give it color too.
Sprinkle with the salt, pepper, oregano and cumin and set it
in a roasting pan.
Clean the liver and chop into
very fine, small pieces, discarding the tough membranes. Heat
the oil in a large skillet and lightly fry the onions. Add the
liver and cook until the red color has disappeared. Add the
rice and sautι until slightly golden. Add the rest of the
ingredients and cook for 5 - 10 minutes, stirring constantly
until the liquid has been absorbed and remove the stuffing
from the heat.
Fill the cavity of the lamb
loosely with the stuffing. Sew it up with a heavy needle and
cord, or use skewers to secure it. If you have extra stuffing
left over, you can bake it separately, or add it to the pan
the last half-hour or so before you take it out.
Pour the broth into the pan and
cover it tightly. Bake in a preheated over at 325F for about 1
1/2 or 2 hours. The cooking time will depend on the size of
your lamb, but you don’t want to over cook it, as lamb is best
when medium done. Check on it occasionally and add more water
or broth if necessary. For the last 20-30 minutes of baking,
remove the cover and let the outer layer brown and crisp.
Susie’s Note:
Keep in mind that I have given you quantities for a large
roast, so you may have to adjust for your particular size. I
also prefer not to use the cinnamon, raisins or nuts as I find
these ingredients gives it a ‘sweet’ taste. To each his own. |
