Roast lamb belly makes a perfect summer early lunch
WITH lamb at its best this time of year, I thought I would show you how we do one of
WITH lamb at its best this time of year, I thought I would show you how we do one of our favourite lunch time meals.
Lamb belly, or breast depending on your preference, is an affordable and great tasting cut. It takes a little bit of love and time to cook but the result is worth it.
Ingredients: for 5 people 1 Lamb belly, boned and rolled
100ml white wine
1 bulb of garlic
5 sprigs of thyme
5 sprigs of rosemary
The peel of 1 lemon
750ml chicken stock
Salt and pepper
500g Jersey royal potato
10 spears of purple sprouting broccoli
250g crushed peas
4 spring onions
500g baby spinach
When purchasing the lamb belly, ask the butcher for it to be boned, rolled and tied — it will save you time and hassle.
Caramelise the belly in a medium hot pan with a little oil and seasoning, until golden brown. Remove the lamb and place in a roasting tray. Pour the wine into the frying pan to deglaze and add your rosemary, thyme, garlic and lemon zest. Bring it to the boil then pour over the lamb. Add the stock to the roasting tray, season again and cover with tin foil.
Place in the oven at gas mark one or 140e_SDgrC, leave it for at least three hours though it gets better with time so if you can leave it all morning then brilliant. Leave to rest for at least 30 minutes before serving.
Strain the liquid and reduce by half for a fantastic sauce (jus if you want to be cheffy!).
Slice nice hearty chunks and serve with boiled Jersey royal potatoes, crushed peas finished with some chopped mint and lemon zest and blanched spring onion, sprouting broccoli and spinach for a delicious early summer lunch.
Shaun Dickens of The Boathouse in Henley shares his recipes with Standard readers.