Armiko (Sauteed Lamb Innards) Recipe

• Heart, Liver, And Kidneys Of Spring Lamb
• 4 Tbsp. Extra virgin olive oil
• 1 lb Spring Onions -- finely Minced
• 1/2 c. Fresh Parsley Mixed With Dill -- finely minced Salt And Pepper
• 1/2 c. Walnuts -- finely minced

1. Pierce the liver with a knife, cut open the heart and fry them together in a little warm oil for a few min.
2. Pass them with the kidneys through a coarse grinder.
3. In Greece we would also use the lungs - but in NY it is against the health code to sell them.
4. Heat 4 Tbsp.
5. extra virgin olive oil in a heavy frying pan and saute/fry the onions till transparent.
6. Add in the meat, dill parsley, and salt and pepper.
7. Stir in well and saute/fry gently for 15 min.
8. Add in a little water to moisten and cook till the meat is tender.
9. Remove from the heat and sprinkle with minced walnuts.
10. Serve hot or possibly cool.
11. Serves 4-6.
12. NOTES: A traditional Sephardic recipe.
13. This fufills the injunction in the Torah: and they shall eat the flesh in which night, roast with fire and unleavened bread; with bitter herbs they shall eat it.
14. Eat not of raw, nor sodden at with water, but roast with fire; its head with its legs and all of the innards thereof.
15. And ye shall leave none of it remaining till morning.
16. Exodus XII 8-11
17. My guests did well - except for the head.

extra virgin olive oil, spring onions, salt, walnuts

Taken from cookeatshare.com/recipes/armiko-sauteed-lamb-innards-69447 (may not work)