Text 167, 80 rader
Skriven 2006-04-09 14:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: MUST not TRY FOODS 499
==============================
 RH> I'll eat your share, if I'm handy.  I'm not fond of mild cheese of any
 RH> stripe, but will take a crack at sheepsmilk anything.

True with me as well. If I'm to spend pills on something, it
has to have either a lot of flavor or unbearable richness
(I like many things made with cream cheese).

It may seem odd that I like the taste of lamb but especially
hate the taste of cheese that tastes of lamb. My father always
hated lamb, but in his dotage he claims that he always loved
it. So we went out and had lamb and scallions at this Chinese
place, and he said it was good, because it didn't taste lamby.
He has an interesting way of saying lamby, sort of a bleat,
"l-a-a-a-m-y-y-y"; I'm pretty sure that's purely unconscious.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lambratis Andros (Easter Lamb or Kid Andros Style)
 Categories: Greek, Meats, Lamb
      Yield: 20 servings

           Karen Mintzias                      2    Lemons
      1    Baby lamb or kid, 10-12 kg        1/4 c  Butter; melted
           Salt                              1/4 c  Olive oil
           Freshly ground black pepper

--------------------------SPINACH & FETA STUFFING--------------------------
  2 1/2 kg Spinach                           1/4 c  Chopped fresh dill
      3 c  Chopped spring onions             1/4 c  Chopped fresh mint
    3/4 c  Olive oil                                Salt
      1 c  Short grain rice                         Freshly ground black pepper
  1 1/2 kg Feta cheese

  Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours

  Wipe lamb inside and out with a damp cloth.  Rub cavity and outside of lamb
  with lemon juice, salt and pepper.  Cover and leave aside until stuffing is
  prepared.

  Trim roots from spinach and remove discoloured and damaged leaves.  Wash
  spinach in several changes of water, drain well and chop coarsely.

  In a large deep pan (not aluminium) gently fry spring onions in oil until
  soft, add spinach and stir over heat until it wilts.  Stir in washed rice,
  cover pan and cook on low heat for 10 minutes until most of liquid is
  absorbed.  Remove from heat and cool.  Break up feta into small chunks and
  add to spinach mixture with herbs.  Mix well, taste, then add salt if
  necessary and a generous grinding of pepper.  Blend thoroughly.

  Partly sew up the cavity with white string, pack stuffing in through
  opening and finish sewing up the cavity.  Push foreshanks back towards body
  and tie in postition, passing string over back of carcase.  Tie back legs,
  leaving them a little apart - tying will prevent them splaying outwards.
  Rub outside again with lemon juice, salt and pepper and place on a rack set
  in a large catering-size baking dish.

  Combine melted butter with olive oil and brush half of this over the lamb
  or kid.  Cover dish with large sheets of foil, sealing joins with double
  folds.  Press foil under edges of dish to seal completely.

  Bake in a moderate oven for 4-5 hours.  After 2 hours lift foil and brush
  meat with butter-oil mixture.  Cook for further 1 1/2 to 2 hours, remove
  foil, brush again and cook uncovered for 30 minutes or until meat is cooked
  through and browned.  Remove from oven, cover with foil and a thick cloth
  and leave to rest for 30 minutes before carving.  Lift lamb or kid onto a
  large wooden board, remove string and spoon stuffing onto a platter. Turn
  the carcase onto its back and chop along backbone from the inside with a
  cleaver.  Then chop each half into chunks and pile onto platters. Meat on
  legs may be carved into slices.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
  1

  Typed for you by Karen Mintzias

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