Stuffed breast of lamb

Stuffed breast of lamb

Punta di petto d'agnello ripieno

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 piece punta di petto of lamb, (see below), about 1kg
3 eggs, beaten
8 tablespoons soft fresh breadcrumbs
1 tablespoon raisins
1 garlic clove, finely chopped
1 tablespoon pine nuts
60g parmesan, finely chopped
1 tablespoon parsley, finely chopped
salt
pepper
a little olive oil

Method

  1. Preheat the oven to 180°C. Slit open the breast of lamb along one side and made a pocket among the layers. Mix together the eggs, breadcrumbs, raisins, garlic, pine nuts, Parmesan, parsley and some salt and pepper. Stuff the pocket with this mixture and then sew it up with a needle and kitchen string. Brush with a little olive oil and bake in the oven for 1¼ hours.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again