Greek Breast Of Lamb
|Celery stalks||2 , diced|
|Mushrooms||3 Medium, sliced|
|Onion||1 Small, diced|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Mint leaves||2 Tablespoon, finely chopped|
|Dried oregano||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Rice||1⁄2 Cup (8 tbs) (Half Cooked)|
|Lamb breast||1 , cut with pocket and trimmed of fat|
|Coarse salt||1⁄2 Teaspoon|
|Drained canned tomatoes||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
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 into the pocket of the lamb's breast, and sew up the opening with unwaxed dental floss.
Rub surface of the lamb with the coarse salt.
Place the lamb in the presoaked pot, and add the canned tomatoes, bay leaves and white wine.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 65 to 75 minutes.
When done, remove the pot from the oven and pour off the sauce into a saucepan.
Skim or siphon off all fat from the sauce, heat and thicken with the arrowroot.
If necessary, remove the bay leaves before serving.