Stuffed Lamb "Mystegna" Style (Arni Yemisto Mystegniotiko)
In Mediterranean cultures, especially Greece, lamb is most often used for feasts and celebrations. Do not shy away from the strong taste and smell that usually accompany lamb, be daring and give it a try, we believe that it is of the most interesting tastes! Make sure you trust the source you buy your lamb from; and remember the younger it is, the milder the smell!
The trunk (i.e. the carcase without the head and legs) of a lamb weighing 5-6 kg
750g of fresh unsalted myzithra cheese
half the liver of the lamb
1 cup olive oil
2 tbsp margarine
2 slices of bread, trimmed of the crust
1 large potato
1 tsp sugar
3 tbsp chopped parsley
1/2 cup of black currants soaked in white wine (optional)
salt and pepper
- Thoroughly clean the liver and chop it into small irregular pieces of about 1cm x 1cm
- Crumble the myzithra cheese (or cheese of your choice) with your hands
- Wash, peal and cut the potatoes into pieces alittle bigger than the liver
- Trim the crust of the bread and dice the bread into regular cubes, as small as you can get them!
- Chop the onion in brunoise
- Finely chop the parsley
Preheat the oven to 200º C
1. Wash the lamb, rub it with the juice of the lemon inside and out, and generously sprinkle with salt and pepper.
2. Heat the olive oil and the margarine in a deep frying pan. Separately, fry the pieces of potato, the bread squares (until brown) and the chopped liver (until the pieces become firm). Lastly, sauté the onion.
3. Keep a big bowl next to your frying pan and use to put all the fried ingredients.
4. Add the myzithra, the eggs (lightly beaten) and the finely chopped parsley, sugar and salt and pepper to the bowl. Mix well.
5. Stuff the lamb and close the aperture with toothpicks. Smear with mustard and cook in the oven until the lamb has browned (that is, about 1 hour).
6. Then cover with aluminium foil and roast for another two hours or so.
* If a covered casserole oven-dish is available, the lamb can be cooked in this (without foil, but with the lid on) for about 3 hours at 200º C.