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Crispy Pomegranate-glazed Lamb Breast with Yogurt

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· 3hr 30min · Gluten free

This wonderful recipe is everything you want from a lamb breast dish – rich, comforting and satisfying. The lamb breast is braised, pressed, then seared in a pan, and served with tangy yoghurt and a lamb sauce.

Great British Chefs

Ingredients

Meat

• 2 Lamb breasts, bone in, approximately 2kg

Produce

• 1 Bay leaf

• 4 sprigs Flat-leaf parsley

• 4 sprigs Mint

• 1 Onion, large

Condiments

• 100 ml Pomegranate molasses

Baking & Spices

• 25 g Brown sugar, dark

• 1 Cinnamon stick

• 4 Cloves

• 1/4 tsp Coriander seeds

• 1/4 tsp Fennel seeds

• 1/4 tsp Peppercorns, black

Oils & Vinegars

• 50 ml Cider vinegar

Dairy

• 4 tbsp Yoghurt

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