Stuffed breast of lamb

Αrnisio stithos gemisto

Stuffed breast of lamb

PREP TIME 10 minutes
COOK TIME 3 hours
SERVES 4
DIFFICULTY easy

-2 lamb breasts, bones removed
-50 grams butter
-1 large onion, finely chopped
-1 clove garlic, finely chopped
-1/2 cup croutons
-5 dried apricots, chopped
-100 grams almonds, coarsely chopped
-2 tablespoons fresh chopped parsley
-1 tablespoon dried oregano
-1/2 teaspoon ground cinnamon
-2 teaspoons olive oil
-2 cups chicken stock
-1 tablespoon allspice berries
-1/2 cinnamon stick
-2 tablespoons strained yogurt
-salt and pepper

Place butter in a sauté pan and sauté onion with garlic for 4 minutes over medium to low heat. Add croutons, apricots, almonds, oregano, parsley and ground cinnamon. Continue sautéing for an extra 2 minutes and transfer mixture to a bowl. Preheat oven to 150°C. Season meat with salt and pepper. Lay open on a kitchen counter and spread the onion mixture on top of the meat. Roll the meat over the stuffing and tie each one at three or four different points with kitchen string. Heat olive oil in a pan and sauté the rolled meat well for 4 minutes. Transfer the rolls to a roasting pan, add the stock, allspice and cinnamon stick. Bake for 3 hours. Take pan out of the oven, remove the string and cut the meat into slices. Add the yogurt to the liquids in the pan, mix well and strain. Use the strained liquid for saucing the meat. Serve immediately.

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