Stuffed breast of lamb Aegean style from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    See recipe for variations

  • nvernon on November 14, 2024

    I never saw lamb breasts for sale where I currently live, but then they showed up at Aldis, along with chops, shanks, and racks. It was cheap so I grabbed a few split breast packs to freeze, and made this with one (doubled recipe). It was fabulous. But it took me extra time to trim the fell and fat at the beginning and sew at the end. So, unless you are a professional, plan ahead. Next, I am doing the Turkish lamb breast breast on the previous page.

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