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

• 2 colheres de chá de orégano seco

• 2 colheres de chá de sementes de erva-doce

• 1 colher de chá de flocos de pimenta vermelha triturada

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

• Sal kosher

• 4 dentes de alho, finamente ralados

• 1 gema de ovo grande

• 170g Pecorino or Parmesan, finely grated

• 170g ricotta, drained

• 120ml pitted oil-cured olives, coarsely chopped

• 1/3 cup coarsely chopped parsley

• 45ml de suco de limão fresco

• 3 colheres de sopa de azeite

• Sal kosher, pimenta moída na hora

• 1 cebola grande, picada

• 1 cenoura grande, descascada, picada

• 2 shallots, chopped

• 4 garlic cloves, coarsely chopped

• 1 xícara de vinho branco seco

• 1 limão, em quartos

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

• 2 ramos de tomilho

• 2 folhas de louro

• 1 colher de chá de grãos de pimenta preta

• Um moedor de especiarias ou um pilão e almofariz

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.