Greek-style Stuffed Lamb Intestines

Ingredients

• 1.5 kg (3.3 lbs) lamb intestines, cleaned and soaked in water 1.5 kg (3.3 lbs) lamb intestines, cleaned and soaked in water
• 500g (1.1 lbs) lamb liver, finely chopped 500g (1.1 lbs) lamb liver, finely chopped
• 500g (1.1 lbs) lamb heart, finely chopped 500g (1.1 lbs) lamb heart, finely chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the chopped lamb liver, lamb heart, onion, garlic, dried oregano, parsley, mint, lemon zest, lemon juice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Lay the cleaned lamb intestines flat on a clean surface. Spoon the filling mixture onto the intestines, spreading it evenly along the length.
4. 4.
   Roll up the intestines tightly, securing them with kitchen twine or skewers.
5. 5.
   Place the rolled Kokoretsi on a baking tray and brush them generously with olive oil.
6. 6.
   Bake in the preheated oven for approximately 1 hour, or until the Kokoretsi is golden brown and cooked through.
7. 7.
   Remove from the oven and let it rest for a few minutes before slicing.
8. 8.
   Serve the Greek-style Stuffed Lamb Intestines hot, garnished with fresh herbs and lemon wedges.

Treat your ingredients with care...

• Lamb intestines — Ensure that the lamb intestines are thoroughly cleaned and soaked in water to remove any impurities and odors before using them in the recipe.

Tips & Tricks

• If you prefer a stronger lemon flavor, you can add more lemon zest or juice to the filling mixture.
• For a smokier flavor, you can grill the Kokoretsi over charcoal instead of baking it in the oven.
• Serve the Greek-style Stuffed Lamb Intestines with a side of tzatziki sauce for a refreshing contrast to the rich flavors.

Serving advice

Slice the Greek-style Stuffed Lamb Intestines into bite-sized pieces and serve them as an appetizer or as a main course accompanied by a fresh Greek salad and warm pita bread.

Presentation advice

Arrange the sliced Kokoretsi on a platter, garnished with fresh herbs and lemon wedges. The golden-brown rolls will make an impressive centerpiece for any table.