Stuffed Lamb with Rice and Potatoes
Necessary products
lamb – 1 whole small lamb
lamb trifles – 500 gr.
oil – 200 ml.
onion – 2 large onions/ 1 bunch of fresh onion
rice – 500 gr.
mint – 1 bunch
parsley – 1 bunch
potatoes – 2 kg.
paprika
pepper
salt
Method of preparation
Pour the lamb trifles with cold water and cook until fully cooked. Take them out and cut them into small pieces.
Heat 4-5 tbsp. oil and fry finely chopped onions in it. When the onion softens, add the lamb triffles and the rice. Stir for 1-2 minutes, add water, cover the pot and let them stew over low heat. When the water evaporates, remove the stuffing from the stove.
Stuff the belly of the lamb with the stuffing prepared in this way. If desired, you can add some finely chopped parsley and mint to it. Sew the lamb well and place it in a suitable container. Buttered potatoes are placed around the lamb. Pour the fat over the lamb and season with paprika, black pepper and salt. Bake until a delicious crust forms in a medium-high oven.