Lambratis Andros (Easter Lamb Or Kid Andros) Recipe

Lambratis Andros (Easter Lamb Or Kid Andros) Recipe

Ingredients:

1 kid lamb (10 to 12 kg)
1/4 c of olive-oil
2 small lemons
Salt
Black powdered pepper
1/4 c of melted butter
2.5 kg of spinach
3/4 c of olive oil
1 & 1/2 kg of feta-cheese
1/4 c of chopped mint (fresh)
3 c of chopped spring-onions
1 c of short-grain rice
1/4 c of chopped dili (fresh)

Instructions:

Wipe the insides and outer portion of your lamb w/ dampened cloth. You rub lamb’s cavity & outside w/ juice from lemon, pepper & salt. Have it covered then set aside ’til preparations for stuffing is completed. Trim the roots of the spinach & remove damaged & discolored leaves. You wash them several times, drain thoroughly then coarsely chop.

In large pan, fry the spring-onions gently ’til soft. You add the spinach & stir them over mid-heat ’til wilted. Add rice that have been washed then cover the pan & cook it on low-heat about 10 mins ’til liquid evaporates.

Remove the pan from direct heat & cool. You break the feta slowly into small chunks then you add them into spinach-mixture w/ herbs. Blend well. season w/ pepper & salt.

Pack the prepared stuffing into lamb’s cavity. You push well inside then tie well in its position. Sew cavity w/ white thick string. Have the legs tied back. Rub the outsides w juice again w/ pepper & salt. Place lamb on wire rack then allow to set in large catering bake dish.

You combine butter w/ oil & brush one-half of mixture into lamb. Cover the dish w/ large foil sheets, seal joints twice. Press the foil carefully under the dish’s edge to completely seal.

Bake it in mid-oven for 4 to 5 hrs. Two hours (2 hrs) after you start cooking, lift the foil then brush w/ oil-butter mixture. Then cook it for 1 & 1/2-2 hrs more. Have foil removed then brush irt again. Cook w/o cover for about 30 mins or ’til meat turns brown and thoroughly cooked.

Remove it from the oven then cover w/ foil & thick-cloth. Set aside for about 30 mins before you carve. Transfer lamb into large chopping board, have string remove then spoon the stuffing into serving platter. You turn carcase into its back-part & chop it along the bone. Chop every half carefully into bite-size chunks then pile them into platters.

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