The Lemon Fool

What is your FAVOURITE recipe for sliced lamb breast (ie lamb breast that has been sliced into thick "rashers" ) ?

Note this isn't a request for a generalised google for "lamb breast recipe" - I can do that already

I'm looking for dishes that YOU like and are tried and tested by YOU.

One recipe is sufficient

didds

didds wrote:What is your FAVOURITE recipe for sliced lamb breast (ie lamb breast that has been sliced into thick "rashers" ) ?

Note this isn't a request for a generalised google for "lamb breast recipe" - I can do that already

I'm looking for dishes that YOU like and are tried and tested by YOU.

One recipe is sufficient

didds

In a red wine sauce, just as if you were doing a pan fried steak.
regards, dspp

dspp wrote:

didds wrote:What is your FAVOURITE recipe for sliced lamb breast (ie lamb breast that has been sliced into thick "rashers" ) ?

Note this isn't a request for a generalised google for "lamb breast recipe" - I can do that already

I'm looking for dishes that YOU like and are tried and tested by YOU.

One recipe is sufficient

didds

In a red wine sauce, just as if you were doing a pan fried steak.
regards, dspp

I would cook it in the slow cooker since it is quite fatty IMHO needs slow cooking.

Personally I'd do it as a Rogan Gosht.

John

Had lamb breast last weekend - - bacon style rashers that were initially browned off to give a bit of colour. Once removed from the pan, I sprinkled them with Ras al-hanout. Then I put them onto a vegetable layer trivet - onion, carrot, garlic, half a chopped up preserved lemon (rind only), bay leaves (x3 fresh ones) & rosemary, with a glass of Cab Sav and cooked/steamed on a low setting in the slow cooker.

Decanted and strained the remaining liquid into a small pan which I thickened up with a bit of arrowroot. Served it with couscous make using vegetable stock.

Delish!