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    You are in: Home / Recipes / Stuffed Breast of Lamb Recipe
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    Stuffed Breast of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Molly53's Note:

    This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. If you'd prefer, stuff the breast with the bread stuffing of your choice. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 lbs lamb breast (have the butcher crack the bones of the breast, remove the foreshank and grind that meat)
    • 1 cup cooked rice or 1 cup cooked barley
    • 1 tablespoon grated onion
    • salt and pepper, to taste

    Directions:

    1. 1
      Cut a lengthwise pocket close to the ribs.
    2. 2
      Combine ground lamb with rice or barley and season with onion, salt and pepper.
    3. 3
      Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
    4. 4
      Season the outside.
    5. 5
      Roast uncovered for an hour at 325F, cover and cook until tender .
    6. 6
      Remove from oven and let the lamb rest for 10 minutes prior to carving.
    7. 7
      Cut between the cutlets to separate and serve.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Breast of Lamb

    Serving Size: 1 (49 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 61.5
     
    Calories from Fat 0
    46%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    lamb breast

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