Stuffed Breast of Lamb

From Delish

Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb. Cooks often served this dish with thin noodles soaked in a spiced, reduced broth.

Recipe courtesy of Cathy Kaufman, chairperson of the Culinary Historians of New York.
Ingredients
1/2 pound(s) ground lamb
1/2 cup(s) minced yellow onion
1/2 cup(s) finely chopped fresh cilantro
1 1/2 tablespoon(s) ground coriander
1/2 pound(s) feta cheese, grated
1/4 cup(s) ground almonds
2 tablespoon(s) ground walnuts
4 tablespoon(s) soy sauce
1 tablespoon(s) ground cinnamon
1 teaspoon(s) ground black pepper
1 teaspoon(s) ground ginger
1  (3- to 4-pound) full breast of lamb, cut into 2 halves, rib bones cracked for slicing
1/4 cup(s) extra virgin olive oil
1/4 cup(s) all-purpose flour
Salt and pepper, to taste
Directions
1.. Preheat the oven to 400 degrees F.
2.. Place the ground lamb, onion, cilantro, ground coriander, feta cheese, almonds, walnuts, soy sauce, cinnamon, pepper and ground ginger in the work bowl of a food processor fitted with the metal blade. Pulse about 10 to 15 times to combine thoroughly. Sauté a bit to check the seasonings, make any adjustments and reserve.
3.. If the lamb breast is fattier than you would like, remove the excess fat from the top, leaving a thin layer. Using a boning knife, start at the top of the ribs and gently cut a pocket between the rib bones and the meat, leaving the meat attached to the ribs at the sides. Place the stuffing inside this pocket. Sew up the pocket with a trussing needle and butcher's twine.
4.. Place the lamb breast on a roasting rack in a roasting pan, smear it with the oil and coat it with the flour to form a crust. Season to taste. Roast in the oven for approximately 90 minutes, or until a thermometer registers 140 degrees F in the center of the stuffing. Remove and let rest for 15 minutes before removing the strings and carving.