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This is page 1 of 1 (This thread has 2 messages.)
Lamb breast is a classic middle eastern cut. goes v well with apricots / dates / prunes etc, plus cinnamon / honey / nuts. Cous cous would be v good on the side.
I have lobbed it in the slow cooker whole with some seasoning, garlic cloves and a chopped onion. Erm, not sure where to go from here, any ideas?I was wondering about having it with bulghar wheat or couscous. But feel it needs either sauce/casserole type base or something interesting done with the bulghar wheat. Inspiration needed!
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