What you'll need:About 600g lamb belly or unrolled lamb breast4 tbsp chopped rosemary3 tbsp yellow mustard seeds3 tbsp fennel seeds2 tbsp garlic salt2 tbsp celery salt5 tbsp olive oilTime: 2 hours Serves: 4 Method FirstPreheat your oven to 150C, and roll out the lamb belly onto a flat surface.
What you'll need:
- About 600g lamb belly or unrolled lamb breast
- 4 tbsp chopped rosemary
- 3 tbsp yellow mustard seeds
- 3 tbsp fennel seeds
- 2 tbsp garlic salt
- 2 tbsp celery salt
- 5 tbsp olive oil
Time: 2 hours
Preheat your oven to 150C, and roll out the lamb belly onto a flat surface. Once done, take your sharpest knife, and score the meat to within 5 mm of the base in a criss-cross pattern.
In a bowl, add the oil and all of the chopped herbs. Pour the mixture all over the meat, and rub it into all of the scoring so it really penetrates the flesh. Stick it in a roasting tin, and preheat your grill to high.
Grill your lamb under a blazing hot heat for about 5 minutes - you want the outside starting to char and crisp up. Once done, stick it in the oven, and roast for 90 minutes, or until cooked to your liking. Serve with some leafy greens and potatoes.
This recipe will go brilliantly with the Bodegas Pirineos Moristel 2016. These two should be a winning combo!
There you have it -- a special recipe for Slow Roast Lamb Belly!
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