Crispy pomegranate-glazed lamb breast with yoghurt

Selin Kiazim knows a thing or two about cooking lamb, and 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 spiked with pomegranate molasses, fennel and coriander seeds.



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