Roast Rack Of Lamb With Stuffing
|Raw rice||1⁄2 Cup (8 tbs)|
|Pignoli nuts||1⁄4 Cup (4 tbs)|
|Dill||1 Teaspoon, chopped|
|Parsley||1 Teaspoon, chopped|
|Water/Bouillon||1 1⁄4 Cup (20 tbs)|
|Lamb liver||1⁄2 Pound|
|Lamb rack||4 Pound (1 Whole)|
|Lamb kidneys||1⁄2 Pound|
|Lemon||1 , juiced|
|Onion||1 , finely chopped|
|Melted butter||4 Tablespoon|
|Currants/Raisins||1⁄4 Cup (4 tbs)|
Saute rice in 3 tablespoons of the butter until golden.
Add water or bouillon, cover, and simmer until rice is cooked.
Cut liver and kidney into small pieces.
In frying pan melt remaining 2 to 3 tablespoons butter and in it saute chopped onion until soft.
Add liver and kidneys and saute until tender, stirring constantly.
Cool and cut meat into very small pieces.
Add cooked rice, currants or raisins, nuts, dill and parsley, and salt and pepper and mix well.
Season the lamb with salt and pepper, stuff with the rice mixture, and tie.
Rub meat with lemon juice and melted butter and place in baking pan.
Bake in a 350 degree oven, basting occasionally, for about 2 hours, or until meat is done.