Slow Braised Stuffed Lamb Breast
Ingredients: lamb breasts, dried oregano, chili flakes, lemon zest, salted anchovies · 170 min cook time · 650kcal · $24.50
Ingredients
2pieces lamb breasts, to taste dried oregano, to taste chili flakes, 1lemon lemon zest, 5fillets salted anchovies, to taste olive oil, 1whole onion, 1head garlic, 2tbsp capers, 0.5cup black olives, 1cup white wine, 4whole plum tomatoes
Instructions
1. Open up the lamb breasts and season both sides inside and out with dried oregano, chili flakes, lemon zest, and salted anchovies.
2. Roll the lamb breasts tightly and tie them securely with string three times: one at each end and one in the middle.
3. Heat olive oil in a pan and brown the lamb breasts well on all sides, then remove them from the pan.
4. Add whole onions and garlic to the same pan without changing pans, followed by chili seeds, oregano, a little lemon, capers, and black olives.
5. Pour in white wine to deglaze the pan and bring to a boil, then add the plum tomatoes and place the lamb breasts back into the pot.
6. Put the lid on and braise in the oven at 170 degrees Celsius for two to two and a half hours.
7. Remove the string, slice the lamb, and serve over the reduced tomato sauce, onions, and olives.
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