- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 whole lamb pluck, finely chopped (lungs, liver and heart)
- 3 cloves of garlic, thinly sliced
- 250 g rice
- 1 cup white wine
- 2 cups meat stock
- grated zest and juice from 1 lemon
- salt
- pepper
- 1 handful of golden raisins
- 50 g pine nuts, toasted
- 10 spring onions (or 1 bunch of chives)
- 1 bunch mint, finely chopped
- 2 whole legs of lamb, deboned (to turn into a roll)
- 100 g butter
- 200 g bread, cut into bite sized pieces and dipped in milk
- 1 kilo baby potatoes (washed and boiled for 10’)
- ½ bunch dill, finely chopped
