Next, wash all the remaining viscera very well under cold water. Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of Greece. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Magiritsa is made with the parts of the lamb not used for the spit-roasted Easter lamb, which is usually very small (about 20 pounds). Blanch for 2 to 3 minutes and remove with a slotted spoon. The head and neck are done when the meat falls from the bones. Let cool, then chop into small pieces, about ½-inch long. In the classic recipe, all the innards — heart, lungs, and so forth — go into the pot, but they do not really contribute to the taste. Using a sharp knife, cut open the head and separate the meat from the bones. Reduce the heat and simmer for 12 to 15 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Add the tomatoes, broth, peas, salt and pepper. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. In a separate pan, bring some salted water to a boil and add the intestines. Lamb Recipes by our Italian Grandmas!. Season the lamb with salt and … Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. When you are ready to serve the soup, bring the broth to a boil, then turn off the heat and let it sit in … You can refrigerate the meat and the stock, making it easier to skim off the fat.). The heads were not boned, but as they cooked for many hours, even their bones became soft. Bring to a boil, season with salt and pepper, reduce heat, and simmer for about 1 hour. So in Halki's magiritsa, many lambs' heads were boiled to make a very tasty stock, to which egg and lemon sauce is added at the end. the result is a delicious egg-lemon lamb soup with NO innards!! Add the lettuce, scallions, and dill. Taste and add more pepper and salt if needed. In the same skillet, wiping clean and replenishing with oil if necessary, sauté the scallions until wilted. If you hate the taste of boiled lamb, you can make an equally tasty. Lamb Shank Mageiritsa: Skip the innards and make the soup with lamb bones and shanks, starting by sautéing the bones and shanks and then adding the spring onions and remaining ingredients. A traditional dish for Greek Easter, this lamb soup is on the holiday menu at Molyvos Restaurant in New York City. In spite of sounding unappetizing to a gal who didn't grow up eating innards, the soup was delicious. Simmer uncovered for about an hour and 20 minutes. Cut the intestines into 1-foot-long pieces. NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup. Blanch for 2 minutes, then remove with a skimmer and discard the water. She only uses lamb meat, which she boils until very tender, shreds it into the soup along with the traditional flavorings, like dill, scallions and rice. Very slowly add 2 to 3 cups of the hot soup to the egg mixture, until the egg is tempered, beating vigorously with a whisk to keep egg from curdling. The flavor of the stock comes from the boiled head and neck, and the soup gets its distinctive taste from scallions, fresh dill, and the egg-and-lemon mixture. Reprinted with permission from The Foods of Greece, © 1999, by Aglaia Kremezi; Stewart, Tabori, & Chang. Remove them from the pot. I grew up eating this soup, but my mother's version has all the flavor, but none of the innards!! Attach each piece to the water faucet and run warm water through them until they are very clean, squeezing them between thumb and forefinger, if necessary, to force out any impurities. I may never make it myself, but I would gladly eat it again. Recipe courtesy of Molyvos collaborating chef Diane Kochilas. I haven't made this recipe either, but I had the great good fortune to eat mageritsa made by my mother-in-law several years ago when we visited Greece for Easter. From Ham to Lamb: 21 Easy Easter Recipes Anyone Can Master, Jjambbong (Korean-Chinese Spicy Noodle Soup). Have about 6 large Portobello mushrooms on hand, rinsed and rubbed dry, then cut into large finger-thick slices or chunks. Oh, and a roaring fire can’t hurt! We ave assembled a collection of Italian Lamb Recipes as would be prepared by our Italian grandmothers following old traditions passed on for many generations. I have done it to my family and our parents and they were all very satisfied. 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