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Lamb Belly Recipe

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Templo's lamb belly with pearl barley recipe | Gourmet Traveller

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.

Nutrition Facts:

ServingSize Serves 4

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