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Crumbed breast of lamb with watercress and roquefort salad | Recipe | Lamb recipes, Recipes, Lamb dishes
Crumbed breast of lamb with watercress and roquefort salad
3 ratings
· 4 servings
”Breast of lamb is a cut that warrants greater appreciation. It does need long cooking to render out the fat but when cooked properly it has a delicate richness. This is a dish that goes down well in my pubs, especially with a good pint of pale ale” – Henry Harris
