Stuffed Breast Of Lamb

Directions

1. 1
   Cut a lengthwise pocket close to the ribs.
2. 2
   Combine ground lamb with rice or barley and season with onion, salt and pepper.
3. 3
   Sprinkle pocket with salt and pepper; stuff and sew or skewer edges together.
4. 4
   Season the outside.
5. 5
   Roast uncovered for an hour at 325F, cover and cook until tender .
6. 6
   Remove from oven and let the lamb rest for 10 minutes prior to carving.
7. 7
   Cut between the cutlets to separate and serve.