Hard Times Lamb Breast With Dill Stuffing
|Unseasoned croutons||2 Cup (32 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Onion||1 Large, finely chopped|
|Freshly ground pepper||1⁄2 Teaspoon|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Dried dill||1 Pinch (1 Scant Teaspoon)|
|Lamb breast||1 Large, cut with pocket and trimmed of fat|
|Red wine||1⁄2 Cup (8 tbs)|
Presoak a clay pot, top and bottom, in water for 15 minutes.
In a mixing bowl, soak the croutons in the chicken stock.
Meanwhile, melt the butter in a frying pan and cook the onion until golden brown.
Add to the mixing bowl all the other ingredients, except the lamb, red wine and 1/2 teaspoon of the salt.
Mix well, then stuff the lamb pocket with the mixture and sew up the opening with unwaxed dental floss.
Rub the surface of the lamb with the remaining salt, then place in the presoaked pot.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook for 65 to 75 minutes.
When done, pour off the fat and serve the stuffed lamb from the pot.