Stuffed Lamb Breast with Lemon, Ricotta, and Oregano2016-03-15
Course: Main Course
- 2 teaspoons dried oregano
- 2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper flakes
- 2 boneless lamb breasts (1–1½ pounds each) fat trimmed
- Kosher salt
- 4 garlic cloves finely grated
- 1 large egg yolk
- 6 ounces Pecorino or Parmesan, finely grated
- 6 ounces ricotta drained
- 1⁄2 cup pitted oil-cured olives coarsely chopped
- 1⁄3 cup coarsely chopped parsley
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Kosher salt freshly ground pepper
- 1 large onion chopped
- 1 large carrot peeled, chopped
- 2 shallots chopped
- 4 garlic cloves coarsely chopped
- 1 cup dry white wine
- 1 lemon quartered
- 4 sprigs parsley plus ¼ cup leaves with tender stems
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- spice mill or a mortar and pestle
- Finely grind oregano, fennel, and red pepper flakes in spice mill or with mortar and pestle. 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.
- Mix egg yolk, Pecorino, ricotta, olives, 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.
- Do Ahead: Lamb can be stuffed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
- Preheat oven to 300°. Heat oil in a large Dutch oven or other heavy pot 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.
- Add onion, carrot, shallots, and garlic to same pot; season with salt and pepper. Cook, stirring often, until vegetables are 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, 2–2½ hours. Transfer lamb to a plate and tent with foil to keep warm.
- 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 ¾” thick. Transfer to a platter and strain braising liquid through a fine-mesh sieve over lamb. Top with parsley leaves.
Amount Per Serving
Fat: 35 g
Cholesterol: 110 mg
Sodium: 620 mg
Sugar: 2 g
Carbohydrate: 11 g
Fiber: 2 g
Protein: 24 g
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