Beat the winter chill with this warming roast lamb recipe from Templo.
Provided by: EasyRecipesCooking.com
Total time: 3 hours
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Yield: Serves 4
|60 gm natural almonds, coarsely chopped|
|900 gm trimmed lamb belly, skin on, bone in, cut into 4 even portions|
|50 ml strong extra-virgin olive oil, preferably Sicilian|
|2 garlic cloves, finely chopped|
|1½ tsp fennel seeds|
|1 tsp black peppercorns|
|Finely grated rind of 1 lemon (reserve lemon for roasting)|
|Leaves from 1 rosemary sprig|
|1 litre chicken stock (4 cups)|
|300 gm pearl barley (1½ cups)|
|1 cup sliced choy sum leaves (30 gm)|
- Preheat oven to 200C. Coarsely chop almonds, place half in a roasting pan lined with baking paper and place lamb on top. Combine olive oil, garlic, fennel seeds, peppercorns, lemon rind,
rosemary and 1 tbsp sea salt flakes in a bowl, then rub mixture all over lamb. Scatter with remaining almonds. Coarsely chop lemon and add to the pan, cover with foil, transfer to oven and roast to par-cook (1 hour), then reduce oven to 170C and roast uncovered until lamb is golden and falling from the bone (1¼-1½ hours).
- Meanwhile, bring chicken stock to the boil in a saucepan over high heat. Add barley, reduce heat to low-medium and simmer until barley is al dente (20-25 minutes). Season to taste. Add choy sum and stir until just wilted (20-30 seconds). Spoon barley mixture into serving bowls, top with lamb belly and serve.
ServingSize Serves 4