Ingredients
1 lamb
offal of lamb
3-4 bunches of spring onions
2 and 1/2 cup (500 g) bulgur
1 bunch parsley
200 g butter
paprika
black pepper
mint
salt
Photo added on
Photo author
pepina71
Method
Lamb wash and salt it inside and out. Entrails of lamb thoroughly wash, The boiling in salted water and finely chopped, then sauté in the oil with chopped parsley and mint, pour a little hot water and add salt. The bulgur fry in a little butter with chopped onions. Mix with giblets and finished mixture is poured into a pan and put it on the lamb, pierced here and there with grains of pepper, and cover with a veil. Bake in a moderately hot oven until ready.
Containers:
Difficulty
Average
Tested
1 user
Comments
Instead of mint can the Use dried thyme. It has a characteristic pleasant meat flavor.
- I make it every year on this day, St. George's, but instead of bulgur, rice use for stuffing. But unfortunately, not my lamb came the whole in the oven (because it is small) and had to cut hams still became very tasty, photographs :)
I do not put any rice or bulgur. More red onion and fresh and old unless listed spices put and savory. Wrap in foil and roast on low heat 3-4 hours. Then check whether the meat is cooked and if the film is ready and scoot back in the oven to brown, until golden.