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Roasted stuffed lamb from Thrace

Roasted stuffed lamb from Thrace


  • Place a wide pot over medium heat. Add 2 tablespoons of olive oil and the onion. Sauté for 1minute.
  • Wash the lamb pluck, cut it into 0.5 cm pieces, add to the pot and sauté for 2-3 minutes.
  • Add the garlic and rice. Sauté for 1 minute and then add the wine.
  • Add the stock, lemon zest, salt and pepper. Bring to a boil and allow some of the juices to be absorbed.
  • Remove from heat. Add the raisins, pine nuts, finely chopped spring onions and mint.
  • You can prepare the filling from the previous day and refrigerate until needed.
  • Preheat oven to 180* C (350* F) Fan.
  • Brush the lamb with the lemon juice and butter. Season generously and stuff the legs with the filling. Place the pieces of bread over the filling and carefully turn into a roll.
  • If you have any leftover filling, you can just add it with the legs in the baking pan.
  • Tie the roll with some kitchen twine in various areas and wrap in parchment and aluminum foil.
  • Roast for 3 hours.
  • When ready, remove the wrappings and add the baby potatoes to the pan. Roast for 45-60 minutes.
  • When ready, cover the lamb with the aluminum foil for 45 minutes so that it can rest before cutting into pieces.
  • Serve with potatoes and finely chopped dill.


Instead of legs, you can use the top part of the lamb and stuff it, making sure the opening is sewn up properly so that the filling doesn’t spill out.

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