whatsthe best way too cook a stuffed lamb breast

Stuffed with spinach garlic and feta cheese

Matt Kohler
  • 2859 views
  • 2 Comments

2 Comments

luvcookbooks February 14, 2015
I think a long, slow braise is in order. I made (unstuffed) veal breast last year for Easter and I think it spent at least 3 hours in a low oven, 325 or 350. McCann brown it in oil first along with aromatics, then add wine or tomatoes and broth, bring to a boil and transfer to the oven.
 
Jenn2323 February 14, 2015
Gdgnnxfjl
 
Recommended by Food52