Breast of Lamb in a Red Sauce

Breast of lamb is really the underside of the rib cage. The ribs have very little meat on them, but they have loads of flavor, which gives the tomato sauce a velvety delectability. I got this recipe from Geri, who is married to my former roommate, Gardner Crandall. Gardner is now a chef at the Marriott Hotel in Albany, New York. Geri told me that her mom makes it all the time and that it’s not on