Slow braised stuffed lamb breast recipe

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  • Yield: 6 Servings


  • 3 lamb breasts, bones and skin removed
  • Sea salt and freshly ground black pepper
  • 1½ Tbsp dried oregano, plus a pinch for later
  • 1½ Tbsp dried chile flakes, plus a pinch for later
  • 2 lemons zest
  • Two 3-ounce jars anchovies, drained
  • Olive oil
  • 1 onion, peeled and sliced
  • 3 garlic cloves, peeled and crushed
  • 1 Tbsp capers
  • ¾ cup pitted black olives, such as Kalamata, drained
  • One 750-ml bottle dry white wine
  • One 14-ounce can whole peeled plum tomatoes
How to Make It
  1. Preheat the oven to 350°F.
  2. Open out the lamb breasts and place them on a cutting board. Season each one on both sides with salt and pepper. Scatter the oregano, chile flakes, and three-quarters of the lemon zest evenly over the fleshy side of the meat. Arrange the anchovies equally over each breast.
  3. Starting at the smaller end of the meat, roll each breast into a tight sausage shape and tie at intervals with string.
  4. Cook the rolled breasts in a large hot, oiled casserole dish for about 3 minutes until lightly browned all over. Remove the lamb and set aside, then add the onion and garlic to the pan. Cook over medium heat for 5 minutes until soft and colored. Add the pinches of chile flakes and oregano, the remaining lemon zest, then the capers and olives.
  5. Add the wine to deglaze the pan, scraping up any bits from the bottom. Boil for 5 minutes, then add the tomatoes and gently bring back to a boil. Return the lamb breasts to the pan, basting them in the sauce.
  6. Cover the pan with a lid and cook in the preheated oven for 2–2½ hours until the meat is tender. Baste and turn the meat often.
  7. Remove the meat from the oven and let it rest for a couple of minutes before slicing thickly. Skim any excess fat from the pan, then spoon the sauce over the lamb.

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