Stuffed Lamb Breast with Lemon Ricotta and Oregano

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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