slow roast belly of lamb
BBQ & Grill
Slow roast belly of lamb
Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued.
Ingredients:
- about 600g/1lb 5oz belly or breast of lamb, unrolled
- 4 tbsp chopped rosemary
- 3 tbsp yellow mustard seeds
- 3 tbsp fennel seeds
- 2 tbsp garlic salt
- 2 tbsp celery salt
- 5 tbsp olive oil
Directions:
- Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.
- Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.
- Combine the chopped herbs and spices in a bowl with the oil.
- Rub the mixture into all the scored gaps of the meat and place in a roasting tin.
- Preheat a grill or griddle to high.
- Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.
- Roast for one hour 30 minutes, or until cooked through.
- If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.
- When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes.
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