Crispy lamb breast with broad beans, chilli & marjoram - Good Food Middle East

Ingredients

• 3 boneless lamb breasts (approx 1kg in total, ask your butcher for this)
• 6 garlic cloves, crushed
• 1 tsp rosemary, chopped
• 1 tbsp Dijon mustard
• 500g duck fat
• 25g plain flour
• 25g polenta
• 1 tbsp butter
• 2 banana shallots, finely diced
• 400g broad beans, podded and skinned (podded weight 200g)
• 1 red chilli, chopped (seeds left in)
• 2 tsp Cabernet Sauvignon red wine vinegar
• 2 tbsp picked marjoram leaves
• 500ml lamb stock, reduced to 100ml
• butchers string, to tie