Toffee Glazed Lamb Belly

Eugene Sokolovski

09 March 2016

Ingredients

Lamb Belly:

1 lamb belly, deboned
5 cloves garlic
2 tbsp fresh ginger, grated
2 tbsp mint, chopped
1 tsp ground cumin
1 fresh chilli, chopped
1/2 muscat nut, grated
2 tsp sea salt
1 carrot, peeled and cut into chunks
1 onion, peeled and cut into chunks
1 celery stalk, cut into chunks
500ml beef stock

Toffee Glaze:

150g sugar
80g honey
150g butter, softened
juice & zest of 1 lemon
100ml juices from cooking lamb

Braised Potato & Cos Lettuce

4 large potatoes, peeled & halved
2 cos lettuces, halved
500ml beef or lamb stock

Roma Tomatoes

4 Roma tomatoes, peeled & halved
2 tbsp olive oil
sea salt to taste

Instructions

Lamb Belly

Combine all the spices, garlic, ginger, mint and salt. Rub into the lamb belly, then refrigerate overnight.
In a roasting tray, pre-roast carrots, onion and celery,
Pre-heat the oven to 120 degrees Celsius, and place the lamb belly on top of the roast vegetables.
Add stock to the roasting tray, then cover with baking paper and tin foil.
Cook in the oven on 120 degrees Celsius for 3 to 4 hours until soft and tender.
Cut the lamb belly into rounds or chunks then finish with the toffee glaze.

Toffee Glaze

Melt the sugar in a shallow saucepan until light brown in colour.
Add the lemon zest and juice, plus the juices from the lamb.
Bring the liquid to the boil, stirring continuously with a wooden spoon.
Gradually add butter and lower the heat.
Simmer for 8-10 minutes.

Braised Potatoes & Cos Lettuce

Pre-heat the oven to 120 degrees Celsius.
Arrange the potatoes in a casserole dish & half cover with stock.
Cook in the oven for 40 minutes.
Add the cos lettuce and continue cooking for a further 10 minutes.
Salt & pepper to taste.

Roma Tomatoes

Pre-heat the oven to 120 degrees Celsius.
Coat the tomatoes in olive oil, sprinkle with salt and roast for 15-20 minutes.

Pair this recipe with...

Single Vineyard Hawke's Bay Merlot Malbec 2014

This dark, rich Single Vineyard wine has met its match in Eugene's Toffee Glazed Lamb Belly. The ripe tannins with pure dark fruit flavours are complimented wonderfully by the savoury spiced lamb and subtly sweet toffee glaze. Delicious!

From the Winemakers:

“This new world Bordeaux blend displays the best of both varieties. The Merlot gives bright red fruit upfront and the Malbec adds dark smoky undertones that adds depth, with a tannin structure that tightly binds the two varieties together.”

~ Greg Rowdon

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