Lamb belly with bbq sauce and pickled red onions

Lamb belly with bbq sauce and pickled red onions

More Home Comforts
Peter Cassidy

While filming TV shows and on my travels I’ve found that there are ingredients that are a bit harder to get hold of. Lamb belly is one such cut of meat, but it’s worth seeking out. You can order it in advance from a butcher; it’s inexpensive and makes for one of the tastiest dishes in this book. You can also add a quarter of a cucumber, finely sliced, to the red onion pickle to give it a fresher crunch.


Quantity Ingredient

For the lamb

Quantity Ingredient
1 carrot, roughly chopped
1 onion, roughly chopped
2 star anise
1 head garlic, cut in half
1 small bunch parsley
1 dried smoked chipotle chilli
1 x 1.75kg lamb belly, bones removed

For the pickled red onions

Quantity Ingredient
2 red onions, finely sliced
200ml cider vinegar
2 tablespoons caster sugar
1/2 teaspoon black mustard seeds
1/2 teaspoon sea salt

For the barbecue sauce

Quantity Ingredient
75g chipotle paste
275ml tomato ketchup
175ml maple syrup
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
75ml light soy sauce

To serve

Quantity Ingredient
8-12 pitta breads or pides
1 small bunch coriander


  1. Put the carrot, onion, star anise, garlic, parsley and chipotle chilli into a large saucepan, half fill with cold water, then lay the lamb belly on top and pour over more water if necessary, to cover. Bring to the boil, then turn the heat down and simmer for 1 hour, until really tender. Drain and place on a board until cool enough to handle.
  2. Preheat the oven to 200°C.
  3. While the lamb cooks, pickle the red onions. Put the sliced red onions into a bowl, then heat the cider vinegar, caster sugar, mustard seeds and salt until just simmering and the sugar has dissolved. Pour over the onions, stir well and leave to cool.
  4. Meanwhile, make the barbecue sauce. Heat a frying pan until hot, add the chipotle paste and fry for a couple of minutes, then add the ketchup and maple syrup, and cook for 2–3 minutes until it’s bubbling up. Add the Worcestershire sauce, cider vinegar and soy sauce, bring to the boil, then reduce the heat and simmer for 5–6 minutes until thickened.
  5. Put the naan bread or pides into the oven for a few minutes to warm through.
  6. Shred the lamb into thick pieces and fold them into the warm barbecue sauce. Serve the lamb on top of the hot bread, with the pickled red onions and coriander leaves scattered over the top.
Home Comforts
British food
classic recipes
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