Stuffed Lamb Breast With Lemon, Ricotta, And Oregano

Ingredients

• •2 teaspoons dried oregano
• •2 teaspoons fennel seeds
• •1 teaspoon crushed red pepper flakes
• •2 pieces boneless lamb breasts (1-11/2 pounds each), fat trimmed
• •1 to taste Kosher salt
• •4 cloves garlic cloves, finely grated
• •1 large large egg yolk
• •6 ounces Pecorino or Parmesan, finely grated
• •6 ounces ricotta, drained
• •½ cup pitted oil-cured olives, coarsely chopped
• •⅓ cup coarsely chopped parsley
• •3 tablespoons fresh lemon juice
• •3 tablespoons olive oil
• •1 to taste Kosher salt, freshly ground pepper
• •1 large large onion, chopped
• •1 large large carrot, peeled, chopped
• •2 whole shallots, chopped
• •4 cloves garlic cloves, coarsely chopped
• •1 cup dry white wine
• •1 whole lemon, quartered
• •4 sprigs sprigs parsley, plus 1/4 cup leaves with tender stems
• •2 sprigs sprigs thyme
• •2 whole bay leaves
• •1 teaspoon black peppercorns
• •1 piece A spice mill or a mortar and pestle

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   15 min

3. 3.

   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.

   20 min

4. 4.

   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.

   150 min

5. 5.

   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.

   20 min

6. 6.

   Lamb can be stuffed 1 day ahead. Cover and chill. Bring to room temperature before cooking.