INGREDIENTS

INSTRUCTIONS

Into a large stockpot put sufficient cuts of lamb to feed the number of
diners.
Aliki uses a leg, a liver, one or more lamb heads cut in half and several
lambs' tongues (the meat is ordered in advance from a Greek butcher in
Marrickville). Cover with water and bring to the boil.
Skim the stock, then add a bunch of green (spring) onions and a bunch of
fennel herb, finely chopped.
Cover and simmer gently until the leg of lamb is cooked, 2-3 hours.
Drain off the lamb stock and reserve.
Finely dice the cooked liver and add it to the lamb stock. Peel the skin
from the lambs' tongues.
In a very large baking dish, put a generous amount of olive oil, oregano,
garlic (Aliki does not put in garlic but many do) and the juice of 2
lemons.
Turn the lamb leg, tongues and head in this mixture to coat them and put
them in the centre of the baking dish. Surround the meat with potatoes
(Aliki puts in pumpkin, too) cut in chunks, turn them in the oil and put
the dish in a moderate oven until the meats have crisped and the potatoes
are cooked -- about one hour.
Turn the meat and vegetables midway through cooking.
Meanwhile, measure the-amount of liver-enriched stock neces- sary for the
number of diners (about one cup per person) and cook in it half a cup of
rice (preferably short grain) for every 6 people.
Separate 3 eggs and beat the whites until stiff, then add yolks and beat
again.
Finally, add the juice of a large lemon. Ladle some of the simmering soup
into the eggs then add the egg mixture back into the soup, stirring
vigorously.
Adjust the seasoning and serve the soup.
After the soup, serve the roasted meat and potatoes with a simple salad
(not too oily because the main dish is rich) of lettuce, cucumber, radishes
and tomatoes.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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