Greek Breast of Lamb

Name: Greek Breast of Lamb
Yield: Serves 4
Ingredients: ½ teaspoon coarse salt; 1 tablespoon olive oil; 1 breast of lamb (about 2 pounds), cut with pocket and trimmed of fat; ¼ teaspoon freshly ground pepper; 1 tablespoon butter; 1 teaspoon arrowroot, approximately; ½ cup rice, half-cooked; 1 teaspoon dried oregano; 1 small onion, diced; Juice and pulp of ½ lemon; 3 medium mushrooms, sliced; ¼ cup white wine; 2 stalks celery, diced; 1 cup drained canned tomatoes (preferably Italian plum tomatoes); 2 tablespoons mint leaves, finely chopped; 2 bay leaves; 2 large cloves garlic, chopped; 2 teaspoons salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Ingredients

2 stalks celery, diced
3 medium mushrooms, sliced
1 small onion, diced

Main course
Gluten-free

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Saute the celery, mushrooms, and onion in the butter and olive oil. Add the garlic, salt, mint, oregano, pepper and lemon juice.

Cook the rice for half the time required by the directions on the package, then combine, cooking liquid and all, with the celery-mushroom mixture.

Mix well, then stuff this mixture in