Stuffed Lamb Breast

It is best to have the butcher cut the lamb breast right away and reach under lengthwise. (However, it is not difficult to do this yourself with a long, sharp knife). Season inside and out with salt and pepper. Finely chop the onion and garlic. Melt butter and sauté onion first, then garlic after a few minutes until translucent. Squeeze out the milk-soaked breadcrumbs. In a bowl, mix the minced meat with the onion, garlic, breadcrumbs, egg, salt, paprika and marjoram to form a compact meat dough. Stuff the lamb breast evenly with the meat dough, sew the opening or pin it together with toothpicks. Roast in a lightly greased roasting pan for about an hour in the oven preheated to 180 °C, frequently basting with beef broth or lamb stock. Before serving, slice the lamb breast along the ribs. Dust the roast stock, deglaze with a little soup or stock, reduce to a plump consistency and pour the juices over the lamb breast. As a side dish we recommend mashed potatoes and tomato salad.

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