Name: Stuffed Lamb Breast With Lemon, Ricotta, and Oregano
Yield: 8 Servings
Ingredients: 2 teaspoons dried oregano; 2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; 2 boneless lamb breasts (1–1½ pounds each), fat trimmed; Kosher salt; 4 garlic cloves, finely grated; 1 large egg yolk; 6 ounces Pecorino or Parmesan, finely grated; 6 ounces ricotta, drained; ½ cup pitted oil-cured olives, coarsely chopped; ⅓ cup coarsely chopped parsley; 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 large onion, chopped; 1 large carrot, peeled, chopped; 2 shallots, chopped; 4 garlic cloves, coarsely chopped; 1 cup dry white wine; 1 lemon, quartered; 4 sprigs parsley, plus ¼ cup leaves with tender stems; 2 sprigs thyme; 2 bay leaves; 1 teaspoon black peppercorns; A spice mill or a mortar and pestle

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Eva Kolenko

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Recipe notes