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

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