Recipe of Stuffed Easter Lamb

This tasty recipe is prepared in Karpathos for the Easter Sunday. Every village on the island has a few alternations on the recipe. This one is from Olynthos village, Karpathos.

- 1 small lamb (cosset)
- 2 kg of rice
- ½ kg small livers
- 3 spoonfuls of tomato paste
- tomato juice
- crumb
- 2 medium onions, finely cut
- 1 teacup of olive oil
- 3 spoonfuls of butter
- thick salt, pepper
- 200 gr spice mixture (nutmeg, clove, cinnamon, cumin)

Wash the lamb with salted water. Put the crumb in the lamb’s throat, so as that the filling does not pour away. Put the olive oil and the butter in a pot and sauté the onions. Once they get a rosy-brown color, add the livers and sauté them as well. Afterwards add the rice. Thin the tomato paste in a glass of water and put it in the pot. Add some tomato juice and the spices and finally the salt and pepper.

Place the lamb in a large baking pan (you can have it laid with vine-twigs). Stuff the lamb’s belly with the filling you have prepared and then stitch it. Pour over the lamb the spice mix and the tomato sauce. Tie the legs, put some water in the baking pan and put it in the oven. From time to time baste it with some butter.

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