Stuffed Breast Of Lamb - cooking recipe

Ingredients

3 lbs lamb breast (have the butcher crack the bones of the breast, remove the foreshank and grind that meat)
1 cup cooked rice or 1 cup cooked barley
1 tablespoon grated onion
salt and pepper, to taste

Preparation

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