B
Ingredients
- 2 kilos lamb, intestines
- 50 g vinegar
- salt
- 1 caul fat, of lamb
- 1 lamb pluck, of lamb pluck
- 3 clove(s) of garlic
- 2 tablespoon(s) thyme, dry
- 2 tablespoon(s) rosemary
- 1 tablespoon(s) chili flakes
- 2 tablespoon(s) oregano
- lemon zest, of 2 lemons
- lemon juice, of 2 lemons
- pepper
Method
- Wash the intestines thoroughly both inside and out.
- Place in a large bowl and add the vinegar and salt.
- Allow to soak for 10 minutes and then rinse thoroughly.
- Drain and transfer to a bowl.
- Refrigerate for 1-2 hours.
- In the meantime, place the lace fat in a bowl.
- Rinse under warm running water thoroughly.
- Let it soak in the bowl with water and lemon juice for 30 minutes.
- Drain and set aside.
- Wash the lamb pluck and chop into 4-5 cm pieces.
- Transfer to a bowl and add the thyme, rosemary, chili flakes, oregano, lemon zest and pepper. Do not add salt from the beginning or else it will toughen the meat.
- Set it aside to marinate for 1 hour.
- Preheat oven to 200* C (390* F) Fan.
- You will need two 30 cm metallic skewers.
- Thread the pieces of lamb pluck on the skewers in the alternating in the following order : lungs, heart, liver, sweetbreads. Season with salt and pepper.
- Cut off a piece of lace fat large enough to cover the whole skewer and wrap nicely over the meat.
- Wrap the intestines around the meat to cover and tighten at the edge of the skewer. This process needs patience and quite a lot of intestines.
- Wrap with parchment paper and aluminum foil.
- Transfer to a 30x40 cm baking pan fitted with a rack and bake for 45 minutes.
- When ready, remove the aluminum foil and parchment wrappings and bake again for 20 minutes until golden.
A classic Greek traditional Easter food . Recipe by akis petretzikis, preparation and creation by me .
