lamb breast ideas?
I bought lamb breast from my butcher today. It was on special, and I had never tried it. Was wondering if anyone had any experience either cooking it or eating it--there doesn't seem to be a whole lot in the way of recipes, so even some indication of how it was served to you would give some useful guidelines. The stuff I got didn't have alot of bones-- looks more like pork belly than ribs, but it was cut into rib-like strips. The butcher recommended a braise of some kind. There seems to be quite a bit of fat to melt off.
Google turned up a Provencal recipe that looked plausible (link below). I would be quite happy for any other ideas.