Greek Recipes
Meat Main Dishes

Easter Stuffed Lamb "Lambriatiko Arni Gemisto"
The traditional ‘Lambriotis’ is baked in a sealed pot in a village wood coal oven. It resembles a large beehive. It is placed inside on Holy Saturday and taken out on Easter Sunday.


1 large cut of lamb. The front half, or chest works well.

1 or 2 lemons, halved salt and pepper
3 cups beef or chicken broth ground cumin
1/2 cup olive oil ground oregano
1 lamb’s liver 1 cup onions, chopped
1 cup olive oil 2 cups chopped tomatoes
3 cups long grain rice 1/2 cup raisins, optional
1/2 cup fresh chopped dill weed 1/2 cup pine nuts, optional
1/2 tsp. cinnamon, optional 3 cups broth
salt and pepper dash of ground cumin

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.


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