Ingredients for Stuffed Lamb Breast With Lemon, Ricotta, And Oregano

• 2 cucharaditas de orégano seco

• 2 cucharaditas de semillas de hinojo

• 1 cucharadita de hojuelas de pimiento rojo triturado

• 2 boneless lamb breasts (1–2.5kg each), fat trimmed

• Sal kosher

• 4 dientes de ajo, finamente rallados

• 1 yema de huevo grande

• 170g Pecorino or Parmesan, finely grated

• 170g ricotta, drained

• 120ml pitted oil-cured olives, coarsely chopped

• 1/3 taza de perejil picado en trozos grandes

• 45ml de jugo de limón fresco

• 3 cucharadas de aceite de oliva

• Sal kosher, pimienta recién molida

• 1 cebolla grande, picada

• 1 large carrot, peeled, chopped

• 2 shallots, chopped

• 4 garlic cloves, coarsely chopped

• 1 taza de vino blanco seco

• 1 limón, en cuartos

• 4 sprigs parsley, plus 1/4 cup leaves with tender stems

• 2 ramitas de tomillo

• 2 hojas de laurel

• 1 teaspoon black peppercorns

• Un molinillo de especias o un mortero y maja

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 centre, tie each roll with kitchen twine at even intervals.

Preheat oven to 149°C. 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 950ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.