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In a large bowl, combine all the stuffing ingredients: ground lamb, chopped onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, paprika, salt, cumin, harissa, parsley, and cilantro. Mix everything well to ensure the flavors are evenly distributed throughout the filling.
Take the lamb spleens and gently open them up. Begin filling each spleen with the prepared stuffing mixture, pushing it to the bottom to ensure maximum filling capacity. Continue to stuff until the spleens are completely filled.
Use toothpicks or skewers to securely close the openings of the stuffed spleens, preventing the filling from spilling out during cooking.
Place the stuffed spleens on a parchment paper-lined baking pan. Cover the spleens with another sheet of parchment paper to keep them moist while baking.
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. For a golden finish, remove the top parchment paper 10 minutes before the end of cooking. Serve the spleens immediately while warm!
Ingredients
Directions
In a large bowl, combine all the stuffing ingredients: ground lamb, chopped onions, green olives, preserved lemon, lamb kidney fat, garlic, ground coriander, pepper, paprika, salt, cumin, harissa, parsley, and cilantro. Mix everything well to ensure the flavors are evenly distributed throughout the filling.
Take the lamb spleens and gently open them up. Begin filling each spleen with the prepared stuffing mixture, pushing it to the bottom to ensure maximum filling capacity. Continue to stuff until the spleens are completely filled.
Use toothpicks or skewers to securely close the openings of the stuffed spleens, preventing the filling from spilling out during cooking.
Place the stuffed spleens on a parchment paper-lined baking pan. Cover the spleens with another sheet of parchment paper to keep them moist while baking.
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. For a golden finish, remove the top parchment paper 10 minutes before the end of cooking. Serve the spleens immediately while warm!
