Dinner: Stuffed Lamb Breast With Lemon, Ricotta, And Oregano

Recipe by /contributors/rita-sodi 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.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Stuffed Lamb Breast With Lemon, Ricotta, And Oregano

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 boneless lamb breasts (1 –11/2 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
1/2 cup pitted oil-cured olives, coarsely chopped
1/3 cup coarsely chopped parsley
3 tablespoons fresh lemon juice

Instructions

Finely grind oregano, fennel, and red pepper flakes in spice mill or with mortar and pestle. Place lamb breasts on a work surface, fat side down, and season with salt. Sprinkle spice mixture over top, then rub garlic into meat, working over entire surface.
Mix egg yolk, Pecorino, ricotta, olives, parsley, and lemon juice in a small bowl to combine and spread evenly over both lamb breasts. Working with 1 breast at a time and starting from a short end, roll up so lamb is resting seam side down. Starting at the center, tie each roll with kitchen twine at even intervals.

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