Quzi (Stuffed Spring lamb)

1 spring lamb
1 tsp allspice and pepper
½ cup butter
2 tsp salt
Rice stuffing recipe (below)

Wash and dry lamb. Rub inside out with mixture of salt, allspice and pepper.

Stuff lamb and secure openings by skewers and place in baking tray. Brush with butter.

Normally the lamb is grilled on fire, but you can always bake in oven. Bake at 450 degrees for 10 minutes on both sides. Reduce heat to 325 degrees for 4 to 5 hours.

Baste often with melted butter and its own juices. When brown on one side turn to the other, and if needed cover with foil to prevent fro burning.

Place lamb on a large tray and decorate with vegetables. Serve with yogurt and salad.

Rice stuffing for lamb
1 ½ lamb meat, finely chopped
2 cups rice
1 cup pine nuts/blanched almonds
2 tsp salt
½ tsp allspice
½ cinnamon
½ tsp nutmeg
3 ½ cups water or broth
¼ cup butter

Brown meat lightly in butter. Add rice, salt and spices. Stir for 2 minutes.

Add 3 ½ cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.

Add the sautéed pine nuts/almonds. Mix all.

Stuff the lamb, or cook for 5 more minutes or until tender and serve separately.