dinner · gluten-free · dairy-free
Rolled braised lamb shoulder and belly
Butterflied lamb shoulder and belly seasoned with fennel, celery and chili, braised in stock, then rolled, chilled, sliced and seared hard over the fire.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Method
-
1
Season the lamb all over with fennel, chili and salt.
-
2
Lay in a roasting pan on the celery and onion, add the stock, cover and braise at 160°C (325°F) for 3 hours until tender.
-
3
While warm, lay the belly on the shoulder, roll tightly in plastic wrap into a log and chill overnight. Strain and reduce the braising liquid to a sauce.
-
4
Cut thick slices and sear in olive oil (or on a grill) until crusty on both sides.
-
5
Serve with the reduced jus and salsa verde.
