Stuffed Breast of Lamb Aegean Style

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