| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds small rustic bread, unsliced
- 2 tablespoons extra virgin olive oil, plus 4 tablespoons
- 2 onions, minced
- 2 garlic cloves minced
- 4 plum tomatoes, chopped
- 1 1/2 pounds lamb sirloin, diced
- 1/2 teaspoon chile flakes, crushed
- 2 sprigs fresh oregano, chopped
- Salt and freshly ground pepper
- 1 cup mizithra, grated
Instructions
- Preheat oven to 400 degrees F. Cut bread in half lengthwise and scoop out a cavity in both halves, being careful not to rip bread or leave too thin a crust. It should be 3/4-inch thick. On medium heat, in 2 tablespoons olive oil, saute the onions until translucent, add in the garlic and tomato. Cook for 3 to 4 minutes and set aside and let cool. In a bowl, toss together the lamb, chili flake, oregano, salt and pepper. Add in the onions, garlic, and tomatoes. Blend well. Brush insides of the bread with remaining 4 tablespoons olive oil and sprinkle with grated cheese. Fill bottom half of bread cavity with the meat and carefully place top half over it, securing tightly. Wrap with aluminum foil and bake for 1 1/2 to 2 hours. Slice crosswise and serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 862 |
| Total Fat | 44 g |
| Saturated Fat | 14 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 36 g |
| Cholesterol | 82 mg |
| Sodium | 846 mg |
Reviews
The prep time was longer than 20 minutes, but well worth the extra time! I would have liked to known the shape desired for the “rustic bread”, I decided upon a round loaf and it worked out great. I also pre-cooked my lamb to remove some of the fat. The mizithra cheese added a nice dimension to the dish. It was a definite hit with the family and it has now been added to our “for company” list!