Stuffed Lamb Breast with Lemon, Ricotta and Oregano

(from castro15’s recipe box)

Categories: Beef

Ingredients

  • Lamb and Stuffing:
  • 2 tsp dried oregano
  • 2 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • 2 boneless lamb breasts (1-1 1/2 lbs each), fat trimmed
  • Kosher salt
  • 4 garlic cloves, finely grated
  • 1 large egg yolk
  • 6 oz Parmesan, finely grated
  • 6 oz ricotta, drained
  • 1/2 cup chopped parsley
  • 3 tbsp lemon juice
  • Assembly:
  • 3 tbsp olive oil
  • Kosher salt, ground black pepper
  • 1 large onion, chopped
  • 1 large carrot, peeled, chopped
  • 2 shallots, chopped
  • 4 garlic cloves, chopped
  • 1 cup dry white wine
  • 1 lemon, quartered
  • 4 sprigs parsley, plus 1/4 cup leaves with tender stems
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 tsp black peppercorns

Directions

  1. Lamb and Stuffing:

  2. Finely grind oregano, fennel and red pepper flakes in spice mill. Place lamb breasts on a work surface, fat side down, and season with salt. Sprinkle spice mixture over top, then rub garlic into meat, working over entire surface.

  3. Mix egg yolk, Parmesan, ricotta, parsley and lemon juice in a small bowl to combine and spread evenly over both lamb breasts. Working with 1 breast at a time and starting from a short end, roll up so lamb is resting seam side down. Starting at the center, tie each roll with kitchen twine at even intervals.

  4. Assembly:

  5. Preheat oven to 300. Heat oil in a large Dutch oven over medium-high. Season lamb all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Transfer to a plate.

  6. Add onion, carrot, shallots and garlic to same pot; season with salt and pepper. Cook, stirring often, until vegetables and browned around edges, 8-10 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until liquid is almost completely evaporated, about 4 minutes. Add lemon, parsley sprigs, thyme sprigs, bay leaves, peppercorns, and 4 cups cold water. Add lamb back to pot and bring to a simmer; cover and transfer to oven. Cook, turning once, until lamb is tender but not quite falling apart, 2-2 1/2 hrs. Transfer lamb to a plate and tent with foil to keep warm.

  7. Bring braising liquid to a boil over medium-high heat and cook until reduced by half, 15-20 minutes. Taste and season with more salt, if desired. Remove kitchen twine from lamb and slice 3/4" thick. Transfer to a platter and strain braising liquid through a fine-mesh sieve over lamb. Top with parsley leaves.

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