Ingredients

Tomato sauce:

• 1 onion, finely minced
• 1 clove garlic, minced
• 10 Roma tomatoes, blanched and peeled, roughly chopped
• 2 tablespoons sugar
• 1 tablespoon sherry vinegar
• Salt and pepper
• 2 tablespoons roughly chopped basil leaves
• 1 fresh bay leaf
• 2 tablespoons extra-virgin olive oil
• 3 pounds lamb breast
• 1 pound lamb top round
• 20 grams kosher salt
• 1/2 cup white bread bread cubes, crusts discarded, soaked in milk
• 1/2 cup finely minced onion
• 1 clove garlic, finely minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 teaspoons freshly chopped oregano leaves
• 4 teaspoons freshly chopped sage leaves
• 4 teaspoons freshly chopped parsley leaves
• 1 egg, beaten
• All-purpose flour, for dusting
• Vegetable oil, for frying
• 1 cup fresh sheep's milk ricotta
• 1 english cucumber, finely chopped

Directions