The internal organs of a Spring baby lamb:
liver, kidneys, lungs, spleen
2 onions, chopped
6 tbs canola oil
2-3 c rice, risotto
1 bunch chopped fresh mint leaves or 2 tbs dry
salt and black pepper to taste
Wash the organs thoroughly and soak them in cold water for an hour. Boil them in salted water until they are done, skimming the grey foam as it forms. Keep the water. When manageable, cut innards to 1/2-inch size pieces.
Sautee the onions with 3-4 tbs oil until translucent. Stir in the rice and cook until opaque. Season with salt, black pepper, add the mint. Add four cups of the stock from the boiled innards. After it reaches a boil, reduce the heat and simmer until liquid evaporates, stirring occasionally. Mix in the prepared internal organs and stir in two more cups of broth or water. The rice has to be almost ready – the grains still intact, but not too hard.
You can stuff the lamb with the rice mixture or you can arrange in a separate pan. Whisk the eggs with the yogurt,season with salt. Pour evenly over the rice and sprinkle with paprika.
Bake at 375° F. The topping will become a custard and will form an unevenly golden brown crust. Cut with knife to squares. Serve with a dollop of yogurt, green garlic and green salad.