Whilst away to the Middle East
What’s not to like about our braised lamb breast? The meat absorbs all the warm spices, such as cumin and coriander, which evoke flavors from the Orient. The keys—for this recipe--are a slow cooking process and for the cook to use equal amounts of each spice so that not one specific seasoning overpowers the rest. It’s okay to leave out the saffron if you cannot find this pricey spice. Remember that lamb meat, in general, has more gamey gusto compared to beef and chicken.