Slow Braised Stuffed Lamb Breast
Ingredients: lamb breast, sea salt, black pepper, dried oregano, chilli flakes · 170 min cook time · 650kcal · ₩33,400
Ingredients
1kg lamb breast, 1pinch sea salt, 1pinch black pepper, 1pinch dried oregano, 1pinch chilli flakes, 1ea lemon, 50g salted anchovies, 30ml olive oil, 2ea onions, 1통 garlic, 30g capers, 50g black olives, 300ml white wine, 400g plum tomatoes
Instructions
1. Open up the lamb breasts and season generously on both sides, inside and out.
2. Season the breast with dried oregano, chilli flakes, lemon zest, and salted anchovies.
3. Roll the lamb breasts up tightly and tie them securely with string at each end and in the middle.
4. Heat a casserole dish with olive oil and brown the lamb rolls nicely on all sides.
5. Remove the lamb, add sliced onions and whole garlic cloves into the same pan, and brown.
6. Add chilli seeds, oregano, a pinch of lemon, capers, black olives, and pour in white wine, bringing it to a boil.
7. Add canned plum tomatoes, place the lamb breasts back into the pot, put the lid on, and bake in the oven at 170 degrees Celsius for 2 to 2.5 hours.
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