Stuffed Breast of Lamb Aegean Style

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

I’ve adapted this recipe from one in Dora Parisi’s fine cookbook Tastes of the Aegean. Dora, who lives on the Island of Lesbos, kindly invited me over for a meal and then pointed me toward dishes that are cooked in the gastra, a dome-shaped ceramic vessel that works like a miniature beehive oven.

This stuffing for the lamb is quite amazing: sautéed potatoes, onions, and cubes of bread are tossed with lo