Sticky Lamb belly, I.P.A pickled roscoff, crispy sweetbread, broad beans

James Carn-pryor

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

  • 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

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.

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