Slow Roast Belly Of Lamb
Tender lamb belly or breast marinated with aromatic rosemary, mustard seeds, and garlic, then seared to perfection - this dish is a flavorful and succulent treat that's perfect for any occasion.
— Constant Cookbook
Ingredients
- about 600g/1lb 5oz belly or breast of lamb
- 4 tbsp chopped rosemary
- 3 tbsp yellow mustard seeds
- 3 tbsp fennel seeds
- 2 tbsp garlic
- 2 tbsp celery
- 5 tbsp olive oil
Instructions
- Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.
- Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.
- Combine the chopped herbs and spices in a bowl with the oil.
- Rub the mixture into all the scored gaps of the meat and place in a roasting tin.
- Preheat a grill or griddle to high.
- Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.
- Roast for one hour 30 minutes, or until cooked through.
- If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.
- When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.