Punta di Petto d’Agnello Ripieno

Name: Punta di Petto d’Agnello Ripieno (Stuffed Breast of Lamb)
Yield: For 4-6
Cuisine: Italian
Ingredients: a little oil; 60 g (2 oz) parmesan cheese, finely chopped; 1 tbsp finely chopped parsley; salt and pepper; salt and pepper; 1 piece of punta di petto of lamb, weighing 1 kg (2¼ lb); 3 eggs, beaten; 8 tbsp soft fresh breadcrumbs; 1 tbsp raisins; 1 garlic clove, finely chopped; 1 tbsp pine nuts

Stuffed Breast of Lamb

Preparation info

For
4-6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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, weighing 1 kg (2¼ lb)
3

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 180°C/350°F/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