Lamb rib filled with eggs and meat

Recipes - Lamb rib filled with eggs and meat

A very festive dish, perfect for holidays or when you want to impress your guests.


  • lamb rib
  • 500 grams chicken liver
  • 500 grams fresh mushrooms
  • bunch green onion
  • bunch green garlic
  • bunch dill bunch
  • green parsley
  • 2 boiled carrots
  • 3 hard boiled eggs
  • spices for lamb roast
  • pepper
  • salt
  • olive oil
  • 250 ml white dry wine
  • 2 crude eggs
  • allspice

Directions for Lamb rib filled with eggs and meat

Step 1: Wash the livers in cold water, dry and cut them and then fry them in a little olive oil (keep them just until they change color),  add spices and then let them cool off. Wsh, dry and fry the mushrooms, along with chopped onion and green garlic. Add salt and pepper.

Step 2: Mix the livers with the mushrooms and the chopped greens, with the crude eggs and add spices. Make a pocket in the rib along the bones, taking care not to make holes in the skin. Fill the spaces with boiled eggs, carrots and the liver filling, then sow it using kitchen rope.

Step 3: Anoint the meat with olive oil, add lamb spices and few allspice, then put it in a pan, sprinkle olive oil, a glass of white wine and let it sit in the fridge for 3-4 hours. If you have extra filling, you can put it in a few big mushrooms that you will roast in the oven, along with the lamb.

Step 4: Place it in the oven and let it roast, but pour from time to time some sauce from the pan over it. After it’s done, take it out from the oven, let it cool down, then cut it. Place it on a big platter and serve!




Tags: lamb, meat, easter, eggs, parsley, dill, mushrooms, olive oil, white wine, recipes Main course - meat

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