Crispy Pomegranate-glazed Lamb Breast with Yogurt - Great British Chefs

Ingredients

• 2 lamb breasts, bone in, approximately 2kg
• 1 large onion, peeled and roughly sliced
• 1 bay leaf
• 100ml of pomegranate molasses
• 50ml of cider vinegar
• 25g of dark brown sugar
• 1/4 tsp black peppercorns
• 1/4 tsp fennel seeds
• 1/4 tsp coriander seeds
• 1 cinnamon stick
• 4 cloves
• 4 tbsp of yoghurt, Turkish or Greek
• 4 sprigs of mint, leaves picked and finely shredded
• 4 sprigs of flat-leaf parsley, leaves picked and finely shredded