- 1 small spring lamb
- 1 cup rice
- 1 1/2 lbs. lamb, ground and browned
- 1/2 cup garbanzo beans, peeled
- 1/2 cup pine nuts
- 4 medium onions, chopped
- 1 teaspoon cumin
- 1 tablespoon butter
- 1 cup chopped mushrooms
- 1 cup finely chopped celery
- 1 cup water
Wash and dry the lamb, making ready for roasting. Brush the inside with melted butter. Wash, drain, and mix the rice with the browned lamb meat, pine nuts, onions, mushrooms, celery and garbanzo beans. Combine the other ingredients. Brown lightly, adding the water, and simmer for about ten minutes, mixing well and stirring. Stuff the lamb and sew the opening closed. Brush melted butter around the outside of the lamb. Bake in a preheated oven at 300degrees F. for 30 minutes per lb. in an open roasting pan.