Stuffed Roast Lamb

Ingredients

• 4 kg whole lamb (gutted)
• 300 g lamb liver and heart
• 150 g rice
• 2 pcs onion
• 1 bunch dill
• 60 g butter
• to taste salt and pepper

Steps

1. 1Sauté chopped offal with onion and rice in butter for 5 minutes.
2. 2Season with dill, salt and pepper; cool slightly.
3. 3Stuff the cavity of the lamb.
4. 4Sew or skewer the cavity closed.
5. 5Rub all over with salt, pepper and butter.
6. 6Roast on a rack at 160°C for 3–3.5 hours, basting every 45 minutes.
7. 7Rest and carve at the table.