Delicious. Lamb breast is a very fatty cut, which makes it a terrific bargain, but if you braise it long enough, you can render out the fat. I followed the recipe, except that I didn't have wine on hand, so I substituted my own homemade ginger kombucha (fermented tea) and added a bit of ground ginger. After marinating, I baked it in the marinade in a foil-covered pan for 1 1/2 hours at 375 degrees, until the meat was just fork tender. I poured all the drippings into a fat separator (I got almost a half pint of fat), then reduced the remaining liquid to a syrupy consistency. I then separated the ribs and put them under the broiler for 10 minutes. My husband and I loved it. But I think the ribs would have been delicious without the final broiling step, over rice, as the author suggested.
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Delicious. Lamb breast is a very fatty cut, which makes it a terrific bargain, but if you...