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1
Preheat oven to 450 degrees.
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2
The pockets for stuffing the breasts should be as deep as possible.
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3
If you want to increase the depth, run a long knife inside the pockets and make the pockets deeper without cutting through the meat.
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4
Set aside.
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5
Melt one tablespoon of the butter in a saucepan and add the chopped onion and garlic.
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6
Cook, stirring, until wilted.
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7
Add the mushrooms and cook, stirring, until they give up their liquid.
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8
Cook until the liquid evaporates.
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9
Add half of the thyme and stir.
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10
Put the ground lamb in a mixing bowl and add the mushroom mixture, half of the parsley and the egg.
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11
Add salt and pepper to taste.
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12
Stuff the pocket of each breast with the meat mixture, pushing it in compactly from the opening to the rear of each pocket.
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13
Using a trussing or other needle, sew up the opening of each breast to hold the stuffing.
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14
Sprinkle each breast all over with salt and pepper.
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15
Place the breasts meaty side up in a baking dish and brush with oil.
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16
Scatter the halved or quartered onion around the breasts.
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17
Place in the oven and bake 15 minutes.
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18
Reduce the heat to 400 degrees and continue baking 15 minutes.
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19
Pour off the fat from around the meat.
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20
Sprinkle the remaining one-quarter cup of chopped parsley and the remaining one-half teaspoon thyme over the breasts.
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21
Dot with the remaining two tablespoons butter.
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22
Return the breasts to the oven and bake five minutes longer.
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23
Remove string.
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24
Serve carved in four to six pieces.
