INGREDIENTS

INSTRUCTIONS

Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours
Wipe lamb inside and out with a damp cloth.  Rub cavity and outside  of
lamb with lemon juice, salt and pepper.  Cover and leave aside  until
stuffing is prepared.  Trim roots from spinach and remove discoloured
and damaged leaves.  Wash spinach in several changes of water, drain
well and chop  coarsely.  In a large deep pan (not aluminium) gently
fry spring onions in oil  until soft, add spinach and stir over heat
until it wilts.  Stir in  washed rice, cover pan and cook on low heat
for 10 minutes until most  of liquid is absorbed.  Remove from heat and
cool.  Break up feta  into small chunks and add to spinach mixture with
herbs.  Mix well,  taste, then add salt if necessary and a generous
grinding of pepper.  Blend thoroughly.  Partly sew up the cavity with
white string, pack stuffing in through  opening and finish sewing up
the cavity.  Push foreshanks back  towards body and tie in postition,
passing string over back of  carcase.  Tie back legs, leaving them a
little apart - tying will  prevent them splaying outwards. Rub outside
again with lemon juice,  salt and pepper and place on a rack set in a
large catering-size  baking dish.  Combine melted butter with olive oil
and brush half of this over the  lamb or kid.  Cover dish with large
sheets of foil, sealing joins  with double folds.  Press foil under
edges of dish to seal completely.  Bake in a moderate oven for 4-5
hours.  After 2 hours lift foil and  brush meat with butter-oil
mixture.  Cook for further 1 1/2 to 2  hours, remove foil, brush again
and cook uncovered for 30 minutes or  until meat is cooked through and
browned.  Remove from oven, cover  with foil and a thick cloth and
leave to rest for 30 minutes before  carving.  Lift lamb or kid onto a
large wooden board, remove string  and spoon stuffing onto a platter.
Turn the carcase onto its back and  chop along backbone from the inside
with a cleaver.  Then chop each  half into chunks and pile onto
platters. Meat on legs may be carved  into slices.  From: "The Complete
Middle East Cookbook" by Tess Mallos. ISBN: 1  Typed for you by Karen
Mintzias Sent to me by Bill <wight@odc.net>

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