Greek Breast Of Lamb Recipe


Health IndexAverageCourse


 Celery stalks2 , diced
 Mushrooms3 Medium, sliced
 Onion1 Small, diced
 Butter1 Tablespoon
 Olive oil1 Tablespoon
 Garlic2 Clove (10 gm), chopped
 Salt2 Teaspoon
 Mint leaves2 Tablespoon, finely chopped
 Dried oregano1 Teaspoon
 Ground pepper1⁄4 Teaspoon
 Lemon juice1⁄2 Teaspoon
 Rice1⁄2 Cup (8 tbs) (Half Cooked)
 Lamb breast1 , cut with pocket and trimmed of fat
 Coarse salt1⁄2 Teaspoon
 Drained canned tomatoes1 Cup (16 tbs)
 Bay leaves2
 White wine1⁄4 Cup (4 tbs)
 Arrowroot1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2029 Calories from Fat 1009

% Daily Value*

Total Fat 113 g173.6%

Saturated Fat 49.1 g245.4%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 4944.5 mg206%

Total Carbohydrates 114 g37.9%

Dietary Fiber 12.9 g51.5%

Sugars 8.6 g

Protein 135 g270.2%

Vitamin A 65.1% Vitamin C 67.4%

Calcium 32.9% Iron 46.5%

*Based on a 2000 Calorie diet


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.