The Kosher Celiac's Passover Cookbook - Over 75 Recipes by Anne Luder

Author:Anne Luder
Language: eng
Format: mobi
Published: 2011-04-07T05:00:00+00:00

Greek Lamb Breasts

Serves 8

This is an adaptation of a recipe that appears on my web site: Kosher Celiac Cookery. Many of us are trying to be more economical and lamb breasts are full of flavour but reasonably cheap. The home made “stuffing” has no flour but extends the dish, you may have enough to eat cold for lunch. Either use lamb mince or if you prefer less red meat then substitute chicken mince which gives a contrasting texture and the fat from the lamb will moisten it.

4 boned breasts of lamb

½ kilo (16oz) minced (ground ) lamb or chicken

4 thin leeks

leaves from 2 sprigs of rosemary (3 teaspoons)

leaves from 4 sprigs of thyme (3 teaspoons)

zest and juice of an orange and a lemon

4 tablespoon of olive oil

1 teaspoon fresh black pepper corns

½ teaspoon coarse (koshering) salt

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