Agnello Ripieno di Riso

Lamb Stuffed with Rice

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Another Passover dish, this Sephardic recipe was originally made with a boned lamb shoulder into which a pocket was cut. Leg of lamb is much easier to bone, stuff, and roll, however, and is kosher, as long as the sciatic nerve is removed. The filling resembles a traditional dolma stuffing and would be delicious spooned into tomatoes, eggplant, or zucchini for an inexpensive meal.