STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO RECIPE

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Stuffed Lamb Breast With Lemon, Ricotta, And Oregano Recipe image

Braised lamb roast with ricotta-olive-parsley stuffing

Provided by Rita Sodi

Yield Serves 8

Number Of Ingredients 25

2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 boneless lamb breasts (1-11/2 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 1/4 cup leaves with tender stems
2 sprigs thyme
2 bay leaves
1 teaspoon black peppercorns
A spice mill or a mortar and pestle

Steps:

  • 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.
  • Preheat oven to 300°F. 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, 2-2 1/2 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 3/4-inch-thick. Transfer to a platter and strain braising liquid through a fine-mesh sieve over lamb. Top with parsley leaves.
  • Lamb can be stuffed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

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