Name: Stuffed Breast of Lamb Aegean Style
Yield: Serves 4 to 6
Cuisine: Greece
Ingredients: ½ lemon; ⅓ cup ricotta cheese; 8 ounces myzithra, kefalotyri, or pecorino Romano cheese, grated (about 2 cups); Pinch of sugar; 2 tablespoons chopped fresh flat-leaf parsley; 2¾ to 3 pounds breast of lamb; Salt and freshly ground black pepper; ½ cup dried currants; 1 medium onion, chopped; 1 tablespoon Dijon mustard; 1 tablespoon yogurt; 1 garlic clove, minced; ¾ cup cubed stale firm white bread with crust; 1 medium Yukon Gold potato, peeled and finely diced; ⅓ cup extra virgin olive oil; 2 eggs

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

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