Roasted Lamb Breast Recipe
The lamb breast is one of the lesser known cuts of lamb, but can be one of tastiest.
Servings: 4 people
- 2 lb Lamb Breast including a few ribs
- 2 cups Rice
- 4 cups Water
- 2 tsp Salt
- 2 tsp Seven Spices
- ⅛ lb Ground Lamb
Preheat oven to 300ºF (150ºC).
Mix the rice with the salt, spices, and ground lamb until well incorporated. Put rice in a medium sized pot and add the water.
Bring to a bowl, and then lower the heat to a gentle simmer. Cover the pot, leaving a gap for the steam to be released. Cook until all the water has evaporated and the rice is done.
Cut an opening between the lamb fat and meat using a very sharp knife. Create a pocket for the stuffing.
Once the rice is done, allow it to cool so it reaches a temperature you can work with. Stuff the lamb breast with the rice stuffing.
Put in a pan and cover tightly with aluminum foil. Place in the oven for an hour.
Raise the temperature to 450ºF and cook for an additional hour.
Lower the temperature to 200ºF and leave for two more hours.
Serve with salad and yogurt.
Calories: 1021kcal | Carbohydrates: 75g | Protein: 47g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 176mg | Sodium: 1323mg | Potassium: 641mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg