Lamb belly is one of those under-utilised cuts of meat that is super-tasty. It benefits from having a generous amount of fat that adds to the flavour. Change up your stuffing if you like — apricot and pistachio is always a goodie.
DATE AND WALNUT-STUFFED LAMB BELLY RECIPE
Serves 4
1 lamb belly
1 Tbsp butter
1 onion, chopped
2 cloves garlic, crushed
½ cup chopped dried dates
½ cup chopped walnuts
1 cup fresh breadcrumbs
1 lemon, zested then cut into wedges
1 Tbsp fresh chopped rosemary
1 egg
1 tsp salt and freshly ground pepper
1 leek, cut lengthways
1 red onion, cut into wedges
½ cup white wine
- Carefully remove any bones and excess fat from the lamb with a sharp knife.
- For the stuffing, melt the butter in a frying pan. Add the onion and garlic, cooking for 3 or 4 minutes to soften. Remove from the heat and stir through the dates, walnuts, breadcrumbs, lemon zest, rosemary, egg, salt and pepper.
- Lie the lamb flat on a clean bench. Spread over the stuffing. Roll the lamb tightly from the short end and tie it tightly with string to hold it together. Place it into a baking dish.
- Preheat the oven to 200C.
- Place the lamb in the hot oven for 40 minutes. Remove and drain off any fat. Turn the oven to 150C.
- Place the leeks, lemon wedges and red onion wedges into the baking dish. Add the wine. Place the lamb on top and return to the oven for 1 ½ hours. Remove and let it sit for 10 minutes before slicing to serve.
- Add the vegetables and all the juices when serving.
