Stuffed Easter Lamb
1 young lamb
3/4 cup butter, divided
juice of 3 large lemons
offal (heart, liver, lungs, etc.)
1 pound meat, ground
2 large onions, grated
4 1/2 cups rice, cooked
small cinnamon stick
2 tablespoons finely
3 cups boiling water
Wash and dry lamb. Season inside and out with salt, pepper, 1/4 cup
butter, lemon juice.
Melt remaining butter in skillet. Add offal and ground meat; cook 10
minutes, stirring occasionally. Add onion, rice, cinnamon and mint;
cook 10 minutes, stirring occasionally. Remove cinnamon stick.
Stuff lamb; secure with skewers. Place in large roasting pan. Add 3
cups boiling water. Roast 2 1/2 hours at 350°, basting occasionally.