Name: Punta di Petto d’Angello Ripieno (Stuffed Breast of Lamb)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 1 tbsp raisins; 1 garlic clove, finely chopped; 1 tbsp pine nuts; 1 piece of punta di petto of lamb, about 1 kg; 3 eggs, beaten; 8 tbsp soft fresh breadcrumbs; 1 tbsp finely chopped parsley; salt and pepper; a little olive oil; 60 g Parmesan, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This specific cut more often used for veal, is the extreme soft part of the breast of lamb, underneath the cutlets. The various layers of meat and fat are ideal for making a pocket which is filled, sewn together and cooked. Naturally the younger the animal, the more tender will be the final dish, which resembles a small cushion.”

Ingredients

1 piece of punta di petto of lamb, about 1 kg
3 eggs, beaten
8 tbsp

Method

Preheat the oven to 180°C/Gas 4. 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 need