STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO RECIPE
Braised lamb roast with ricotta-olive-parsley stuffing
Provided by Rita Sodi
Yield Serves 8
Number Of Ingredients 25
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.
STUFFED LEG OF LAMB
Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!
Provided by Patrick
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
- Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
- In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
- Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
STUFFED BREAST OF LAMB
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Four to six servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the breasts of lamb inside and out with salt and pepper.
- Pick over the spinach and pull off and discard any tough stems or blemished leaves. Drop the spinach into boiling water to cover and cook one minute. Drain. When cool enough to handle, press the spinach to extract as much excess liquid as possible. Chop finely.
- Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper. Cook, stirring, until the mushrooms give up their liquid and it evaporates. Add the chopped spinach and stir to blend. Let cool slightly. Spoon the mixture into a mixing bowl. Add the ricotta, Parmesan, egg and nutmeg. Blend thoroughly.
- Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets. Sew up the openings of each pocket with string.
- Rub the meat all over with oil. Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
- Place in the oven and bake 20 minutes.
- Reduce the oven heat to 400 degrees. Turn the breasts bone side down. Bake 25 minutes. Pour off the fat. Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Place in the oven and bake 15 minutes longer.
ROAST STUFFED BREAST OF LAMB
Make and share this Roast Stuffed Breast of Lamb recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven (350F/180C/Gas Mark 4-5). Make the stuffing as directed on the packet, adding lemon juice to the hot water before mixing the stuffing to give a tangy flavour.
- Spread the stuffing over the lamb, and roll it up carefully, not too tightly. Tie it up in 2 or 3 places with the string, or secure in a roll with cocktail sticks. Lightly rub the outside of the meat with the oil, and either wrap the meat in the foil and place it in a roasting tin, or put the meat in a greased roasting tin and cover the tin with the foil.
- Cook in the oven to 1 1/2 to 2 hours, according to the size of the joint (a bigger joint will take longer) unwrapping or removing the foil for last half hour of the cooking time to brown the meat.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 1.6, Sodium 223.5, Carbohydrate 10.6, Fiber 1.6, Sugar 1.3, Protein 1.5
SLOW-COOKED LAMB WITH LEMON AND OREGANO
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h50m
Number Of Ingredients 7
Steps:
- Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
- Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
- Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.
More about "stuffed lamb breast with lemon ricotta and oregano recipes"
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO
From bonappetit.com
5/5 (1)Author Rita Sodi And Jody WilliamsServings 8Estimated Reading Time 2 mins
ROLLED BREAST OF LAMB STUFFED WITH ONION AND OREGANO …
From gourmettraveller.com.au
ROAST LEG OF LAMB STUFFED WITH RICOTTA, OREGANO AND LEMON RECIPE
From flipboard.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO RECIPE FOR ...
From fertilitychef.com
SLOW-ROAST STUFFED LAMB BREAST WITH OREGANO AND FETA
From olivemagazine.com
ROAST LEG OF LAMB STUFFED WITH RICOTTA, OREGANO AND LEMON RECIPE
From telegraph.co.uk
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO
From kulinarian.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO
From punchfork.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO
From mealplannerpro.com
STUFFED SHELLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
OREGANO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO | RECIPE CART
From getrecipecart.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO RECIPE | EAT …
From eatyourbooks.com
RECIPE FOR BAKED LEG OF LAMB STUFFED WITH RICOTTA, OREGANO AND …
From reviewguruu.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO
From copymethat.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA AND OREGANO
From recipething.com
CHICKEN PARMESAN STUFFED SHELLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
STUFFED LAMB BREAST WITH LEMON, RICOTTA, AND OREGANO | RECIPE …
From recipecloudapp.com
You'll also love