Greek Easter lamb

Ingredients for Greek Easter lamb

Instructions for Greek Easter lamb

To prepare the Greek Easter lamb recipe, please follow these instructions:

'S paralyzed both exterior and Interior. Dry it with a paper towel. Rub the inside with salt and then rub the salt and lemon juice on the outer surface of the lamb. Warm butter up in a large pan and fry the heart and kidneys, until they are lightly golden. Add the onion, and cook until transparent.

Then add rice, herbs, seasonings and broth. Let it cook over low flame without the lid on the Pan, until most of the liquid is absorbed. Now lay on and cook put forth in twenty minutes. Stir in the raisins.

Fill this mixture in the lamb and sew the opening or close it with kødnåle.

Frying takes place over a rotating spit. Oreganikvistene bound together and used as a brush, when the meat onto. When the meat starts to get Brown, onto it with tomato juice. The Lamb should be increased over the glowing charcoal in 1 ½-2 hours.

It can also be placed on a baking pan in a 150-degree warm oven, where it must have risen about 40 minutes per ½ kg. Dripping with tomato juice, when the meat starts to get brown.

For the Lamb served with a Greek Salad (tomato, cucumber, olives and feta cheese), bread and wine. A sumptuous feast.

Tips:
The traditional Easter meal in Greece consists of a spit roast pattelam, stuffed with risfyld, which is mixed with almost all kinds of giblets, heart, liver, thymus o.s.v.