Stuffed Lamb Breast

Grate the lamb breast (do not rinse) and salt it. Soak the ribs, squeeze them and add them to the minced meat together with the finely chopped onion, parsley and anchovy fillet. Add the egg yolks and stiffly beaten snow and mix well. Fill the lamb breast, sew it up and fry it well in hot fat. Add the chopped vegetables, douse with red wine and beef broth and cook the meat in the oven, basting frequently. Thicken the sauce with whipped cream, sieve and season to taste. Cut the roast into slices and serve. Risotto goes well with it. The cooking time is 1 1/2 hours.

Our tip: Use your favorite red wine for cooking!

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