Stuffed lamb breast

Name: Stuffed lamb breast (Pechito de cordero relleno)
Cuisine: Argentine
Ingredients: 1 large onion, quartered; 2 cloves garlic, peeled; 1 handful sun-dried tomatoes; 2 handfuls dried morel mushrooms; 1 egg white; 45 ml/3 tbsp double (heavy) cream; 4 sprigs of rosemary leaves; 4 sprigs of rosemary leaves; salt and ground black pepper; salt and ground black pepper; 2 lamb breasts, boned and ready to roll; 2 lamb breasts, boned and ready to roll; roasted sweet potatoes and green beans, to serve; 30 ml/2 tbsp olive oil; roasted sweet potatoes and green beans, to serve

Pechito de cordero relleno

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This is another recipe from the Patagonia region, where lamb and goat are very popular. The land and climate are perfect for grazing, and lamb from this region is very tender. One of the least expensive cuts of lamb, breast is full of flavour but needs to be cooked slowly.

Ingredients

2 handfuls dried morel mushrooms
1 handful sun-dried tomatoes
2

Americas
Argentina
Main course
Gluten-free

Method

Soak the dried mushrooms and sun-dried tomatoes in separate bowls in warm water for 1 hour, changing the water several times. Drain well, then squeeze out the soaking liquid and set the mushrooms and tomatoes aside.
Put the garlic, onion, ros