About the Recipe
Author:
Chloe, adapted from Anna Gaze
Sweet raisins and pomegranate molasses compliment succulent lamb to turn a traditionally low-cost cut into a sumptuous main dish. Lamb belly, also called lamb breast, is the cut we get the most questions on how to cook. The trick is to cook it low and slow until the meat is beginning to fall apart.
Ingredients
Meat
1 belly (lamb or hogget) OR 1 rolled shoulder roast
Marinade
1-2 tbsp olive oil
2-3 garlic cloves, minced
Zest of half a lemon (other half in stuffing, below)
Juice of 1 lemon
1-2 tsp fresh thyme leaves
1-2 tsp fresh rosemary leaves, chopped
½ tsp salt
¼ tsp ground black pepper
Stuffing
¼ cup breadcrumbs
75g raisins or sultanas or chopped dates
2 tsp pomegranate molasses (can substitute with regular molasses or honey)
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves, chopped
½ tsp salt
Zest of half a lemon
Glaze
1 tsp olive oil
1 tbsp plum jam/jelly (or substitute with another jam or marmalade you have on-hand)
Preparation
Defrost the meat overnight in the fridge in a shallow dish.
Combine the marinade ingredients, unroll the belly and thoroughly coat the meat on all sides.
Preheat the oven to 180°C.
Thoroughly combine the stuffing ingredients in a medium bowl.
Place the meat upside down on large sheet of foil. Spread the stuffing evenly over the lamb.
Carefully re-roll and tie the meat using baking twine. Tightly wrap the foil around the roast (you may wish to double-layer) and place in an oven-proof tin or dish.
Roast slowly for 3 hours, or until the fat is rendered and the meat is tender and just starting to fall apart. For the final 10-30 minutes, unwrap the foil and allow the meat to cook at 220-240C to crisp up on top.
Remove meat from the oven, cover with the foil and allow to rest for 10-20 minutes for best results. This makes a huge difference to the tenderness of the meat – click here to find out why.
Mix the glaze ingredients and brush onto the top of the roast. Slice into rolls and serve.