My Stuffed Lamb

To prepare this delicious stuffed lamb dish, start the night before. In a pot, bring the lamb offal to a boil, making sure to wash it well beforehand. In another pot, sauté the finely chopped yellow onion until it becomes translucent and fragrant, then add the chicken liver, allowing it to simmer gently. Boil 12 eggs, preferably free-range, for a more intense flavor and a vibrant filling. Meanwhile, cut half a loaf of bread and let it dry to achieve a crispy texture in the mixture.

The next day, start by opening the skin on the lamb's rib, being careful to sew any cuts with a thread to keep the filling intact. Season with a little salt to enhance the flavors. In a bowl, add the finely chopped green onion, green garlic, and parsley, along with the 8 boiled eggs, chopped finely but keeping the yolks whole for a pop of color and texture. Chop the lamb offal and chicken liver using a meat grinder or, if you prefer, a sharp knife.

Add the 8 raw eggs to the mixture, along with 2 handfuls of flour and the slices of dried bread, which have been previously soaked in water and well squeezed. Carefully mix all the ingredients, making sure to season with salt and pepper to taste. Once the mixture is homogeneous, start filling the lamb with this rich composition. After the lamb is filled, place it in a baking dish, brushing it with oil and a beaten egg to achieve a golden crust.

On top of the lamb, add a few pieces of bacon to give it extra flavor and to prevent drying out, considering that the bacon will leave some fat during baking. Pour water into the dish and place the lamb in the oven, set to medium heat. As it begins to brown slightly, periodically moisten with water from the dish to maintain moisture. When the lamb is well browned, turn the dish to ensure even baking, and in the last few minutes add a glass of red wine, which will enrich the dish's aroma. Let it bake until it becomes tender and appetizing, ready to be enjoyed with loved ones.