Stuffed Breast Of Lamb

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1. 1Step 1: Preheat oven to 200C/gas mark 6. Spread the pine nuts and almonds on a non-stick baking sheet and roast in the preheated oven for 5 minutes, or until golden brown.
2. 2Step 2: Put the lamb mince in a non-stick pan large enough to cook the rice and sauté over a medium heat until it has lost all traces of pink.
3. 3Step 3: Add the spices and salt to taste, then add the nuts (reserve a little for garnish) and the rice. Mix well, then add 650ml water and more salt to taste.
4. 4Step 4: Bring to the boil, lower the heat and simmer for 10 minutes. Cool slightly.
5. 5Step 5: Sew one side of the breast and start stuffing the pocket with the rice mixture. You want to use about one third of the rice and serve the rest on the side, having moistened it with a little of the cooking broth of the stuffed breast to finish cooking it and heating it up.
6. 6Step 6: Spread the rice evenly in the pocket, align the edges of the breast and sew the opening shut.
7. 7Step 7: Melt a little vegetable oil in a large pan over a medium heat. Delicately transfer the stuffed breast to the pan and brown on both sides.
8. 8Step 8: Then add 1½ litres water, together with the cinnamon stick, bay leaf and the onion with cloves. Bring to the boil.
9. 9Step 9: Skim the surface clean then cover the pan and boil gently for about an hour and a half.
10. 10Step 10: Remove the breast from the pan and at this stage you can serve it as it is, or if you want it to have a more golden colour, you can transfer it on to a baking dish and bake it in a hot oven for 10-15 minutes, or until golden.
11. 11Step 11: During that time, add a little broth from the breast to the remaining rice, and cook over a low heat until the rice is completely done and very hot.
12. 12Step 12: Rest for 5 minutes then slice the breast thickly, being careful not to break up the rice. Serve with more rice on the side.