Leek-stuffed belly of lamb with herb crumbs

Leek-stuffed belly of lamb with herb crumbs

By
From
Slow
Serves
4
Photographer
Tara Fisher

Lamb belly is great to stuff and roll – you buy it in a long piece and it is nice and flat, allowing you to roll it easily. Cooking it slowly makes the meat nice and tender. The leftovers are great cold served with salad, too.

Ingredients

Quantity Ingredient
1 boneless lamb belly
1 onion
2 garlic cloves
3 green leeks, tops
1 tablespoon olive oil
200g dried breadcrumbs
75g soft butter, plus extra for greasing
sea salt
freshly ground black pepper

Herb crumbs:

Quantity Ingredient
50g fresh flat-leaf parsley leaves
25g fresh chives
1 fresh rosemary sprig
200g dried breadcrumbs

Method

  1. Preheat the oven to 170°C. Grease a large piece of foil, put the lamb belly on it, skin-side down, and season with salt and pepper.
  2. Finely chop the onion and garlic. Cut the leek tops into 1cm dice and wash them thoroughly. Place a pan over a medium heat, add the olive oil, onion and garlic and cook until just softened. Add the leek tops and sweat for another minute, then remove and set aside.
  3. Place the breadcrumbs, leek mixture and soft butter into a bowl, mix well and season with salt and pepper. Spread the breadcrumb mixture over the lamb belly, then roll it up into a Swiss roll shape, starting from the long side. Wrap the foil around it tightly to form a large sausage, and twist the ends of the foil to seal. Roast in the oven for 1½ hours.
  4. Remove from the oven and take off the foil, reserving any cooking juices, then return it to the oven to continue cooking for a further 15 minutes.
  5. Meanwhile, place the parsley, chives, rosemary and breadcrumbs into a food processor and process until the mixture turns green and forms a fine powder, then remove and transfer to a tray. Remove the lamb from the oven and allow to rest for 20 minutes, spooning over some of the reserved cooking juices. Roll the lamb through the green breadcrumbs, then place on a serving dish and serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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