What you'll need: 600g belly or breast of lamb, unrolled4 tbsp chopped rosemary3 tbsp yellow mustard seeds3 tbsp fennel seeds2 tbsp garlic salt2 tbsp celery salt5 tbsp olive oilRoasted veg, to serveTime: 2 hours Serves: 4 MethodFirstGet your oven up to a decent 150C, and roll out the lamb belly
What you'll need:
- 600g belly or breast of lamb, unrolled
- 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
- Roasted veg, to serve
Time: 2 hours
Get your oven up to a decent 150C, and roll out the lamb belly on a clean, flat surface. Using a very sharp knife, score the meat in a lattice pattern, within 5mm of the base.
Combine all the chopped herbs and spices in a bowl, and mix with the oil. Rub this mix all over the meat, making sure to get in the gaps in the flesh where you’ve scored.
Heat up a griddle pan or your biggest frying pan. Griddle the lamb for 5 minutes on a very high heat until slightly charred and the skin is beginning to crisp. Transfer to a roasting tin, and roast in the oven for 90 minutes. Allow to rest for 10 minutes, then serve with vegetables and gravy.
This dish deserves to be paired with an elegant Malbec from Uco Valley, Mendoza, the Andeluna 1300 Malbec 2017. This wine is going to be a top bottle to pair with rich, savoury dishes such as this one!
There you have it -- a lovely recipe for Slow Roast Lamb Belly!
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