Mytilene Oven Roasted, Stuffed Lamb

Ingredients (5-6 servings):

The torso of a lamb without the head or legs
the juice of 1 lemon
salt & pepper to taste
1 tablespoon olive oil
2 heaping
tablespoons cooking grease
2 cups of rice
1/2 the lamb’s liver chopped
2 large onions diced
1 medium-sized potato cubed
2 slices of bread without the crust, cubed
2 level tablespoons sugar
2 tablespoons black currants
2 tablespoons pine nuts
parsley finely chopped
mustard.

Preparation:
Wash the lamb thoroughly and rub it with the lemon juice. Season it with the salt and pepper.

Stuffing:
Rinse the rice. In a deep frying pan heat the olive oil and separately brown the potato cubes, the bread cubes and the liver. Brown the onions and add the rice. While they saute add the browned potato, bread and chopped liver, the currants and the rest of the ingredients. Saute the whole mixture and add a small glass of water. Let it simmer for a few minutes and remove the pan from the burner. Add the chopped parsley.

Lamb:
Stuff the lamb with the mixture and sew it up using toothpicks or skewers. Place it in a large roasting pan, spread mustard over the lamb and cover the pan with aluminum foil or grease paper. Roast it at 100oC for 5-6 hours. Then remove the foil/grease paper, turn the heat up, and cook until brown. Alternatively, the lamb may also be roasted in a clay baking dish covered at 200oC for 3 hours.