Easter Lamb
I admit, I try to bribe people with food and roasted stuffed spring baby lamb is worth it. Once a year we order a baby lamb from a local farm for Easter. Following the Bulgarian tradition, I make a stuffing with the ofal – liver, spleen, kidneys with rice and herbs. If it sounds gag-inducing for some, you can omit the stuffing. Borimir usually will sneak out a surgical needle and demonstrate his skills closing the cavity.
I lureJivko to cross the ocean and come from Paris for this event. Sometimes it works, but when it doesn’t,
I tease him by sending pictures all throughout the preparation and the feast. I know, it’s mean.
Keep the lamb at room temperature for at least an hour before cooking. Seasoned inside and out with kosher salt and paprika. Rub with oil generously. Prepare the stuffing following the Drobsarma recipe. Stuff the cavity and close it. Find the biggest pan you can fit in the oven and cover the bottom with stock or water.
Bake at 450° F for 40 minutes, then reduce the temperature to 375° F, cover with an aluminum foil tent and roast until tender to the fork, about 3 hours. The internal temperature should be around 175° F. Baste the lamb from time to time with the juice from the pan and rub with oil or butter.
Meanwhile clean and chop about I0-12 bunches of scallions, sautee in olive oil to wilt and season with salt, black pepper, a bunch of fresh mint. Arrange them around the lamb and cook at 400° F for the last 30 minutes of baking. Keep uncovered, the surface of the lamb will brown and crisp.
Serve with Easter Salad- Boston lettuce salad with radishes and hard boiled eggs, seasonesd lightltely with salt, olive oil and mild vinegar.