- Lamb belly:
- 1kg, boned Lamb breast (as large as possible)
- 250g table salt
- 100g caster sugar
- 1tsp cumin
- 500ml golden hen
- 100ml reduced chicken stock
- 100ml reduced lamb stock
- 50g honey
- 2 shallots
- 4 garlic cloves
- 1 bay leaf
- 1 lemon
- Charred pickled onions:
- 1 roscoff onion
- 200ml green king I.P.A
- 100ml white wine vinegar
- 50g sugar
- Sweetbread:
- 50g Panko bread crumbs
- 200g lamb sweetbread
- Pinch of salt
- Caramelised onion puree:
- 500g Spanish onion
- 10g garlic
- 100g dark brown Chicken stock
- Pinch salt
- 50ml double cream
- Garnish:
- broad bean
- wild garlic
- wild garlic flowers
- Wild garlic oil:
- 120ml olive oil
- 65g wild garlic
- Pinch of salt
Sticky Lamb belly, I.P.A pickled roscoff, crispy sweetbread, broad beans
James Carn-pryor
20th June 2017
Sticky Lamb belly, I.P.A pickled roscoff, crispy sweetbread, broad beans
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Sticky Lamb belly, I.P.A pickled roscoff, crispy sweetbread, broad beans recipe below as tried and tested by our professional chefs.
Ingredients
Method
Lamb belly:
Start off by placing the lamb on a flat metal tray and completely covering with the salt, sugar and cumin, transfer tray into a fridge and a lot to sit for 8 hours. After 10 hours wash well and pat dry.
Get a large stainless-steel pan (big enough for the lamb belly to lay flat) add 10ml of veg oil, and gently fry the shallot and garlic without getting any colour on them and the lamb belly and lightly brown all over.
Add the beer, honey, bay leaf and stock and cover with a cartouche and leave to gently simmer on top of a stove for about 2 ½ hours.
Remove the belly and press between two metal trays with a heavy object on top and leave to set in the fridge overnight once set portion into nice chunky oblongs, pass the remaining sauce through a fine sieve and keep back for later.
To serve heat the pressed belly through in a pan with a couple of table spoons ofthe saved cooking sauce, basting constantly to create a lovely glaze on top of the lamb.
Roscoff I.P.A pickled onions:
Bring the IPA , sugar, vinegar to the boil.
Peel roscoff and cut in half top to bottom.
Add the onion to the liquid remove from stove immediately and allow to cool down naturally at room temperature, once cooled peel into the natural onion petals.
Char the edge of the onion on a solid top to serve.
Sweetbread:
Blanch the sweet bread in salted water for 1 minute, cool immediately, remove membrane and ut to desired size.
Pane the sweet bread, in panko bread crumb.
Deep fry to serve till golden and season.
Caramelised onion puree:
Sweat down onion, and garlic really slowly getting lots of colour on them until golden brown.
Add reduced chicken stock and salt.
Add cream reduce and blend.
Wild garlic oil:
Blanch wild garlic chill instantly over ice, and really dry well.
Blend oil salt and garlic and pass through a muslin.
To plate:
Start by putting a nice amount of the puree on the bottom of the plate then add the sticky lamb belly, then add the roscoff onions filling them with sauce and wildgarlic oil, finally gently cook the broad bean and wild garlic leaves in a butter andwater emulsion and place onto the plate.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
