From The Modern Family Cookbook

Braised Stuffed Lamb Breast

1 large lamb breast (about 3 lb.)
Salt and pepper
1½ tablespoons chopped onion
1 tablespoon butter
¾ cup uncooked rice
2 cups meat stock or bouillon (2 bouillon cubes to 2 cups hot water)
1 teaspoon salt
½ teaspoon poultry seasoning
2 tablespoons bacon fat

Have pocket cut into lamb breast from large end. Wipe meat with damp cloth and sprinkle inside and out with salt and pepper. Cook onion in the butter until soft, add washed, drained rice and sauté until rice is golden, then add liquid and seasonings. Simmer 20 minutes or until rice is soft. Stuff into pocket of breast, fold over once and tie with string to hold in shape. Brown breast on all sides in fat in a heavy skillet or Dutch oven. Add ½ cup hot water, cover and simmer gently for 1½ hours or until meat is tender. 5 servings.

Note: Plain bread stuffing may be used in place of the rice stuffing.