| | Karen Mintzias |
| 1 | sm | Leg of lamb boned, cut into 1" pieces, bones reserved |
| 1 | | Lemon (juice only) |
| 1/4 | c | Oil or butter |
| 1 | | Onion; chopped |
| 3 | md | Potatoes; parboiled in their jackets, peeled & diced |
| 1 | lg | Carrot; parboiled, diced |
| 3 | c | Parboiled white rice;drained |
| 2 | tb | Tomato puree |
| 1 | c | Feta cheese, crumbled |
| 1/2 | c | Chopped fresh parsley |
| 2 | | Sprigs fresh mint; chopped |
| 1 | ts | Dried oregano |
| 1 | | Garlic clove; sliced |
| 1 | ts | Ground cinnamon |
| 1 | | Orange or lemon peel cut into pieces |
| | Salt & freshly ground pepper |
| 16 | | Commercial filo sheets |
| 6 | tb | Butter (or more); melted |
| 3 | | Hard-boiled eggs; quartered |
