Lamb Belly

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lamb belly

The secret to great cooks is using ‘cheaper’ cuts of meat and making something sensational with it. This dish does just that. The lamb breast is basically the end of the ribs. It has a lot of bone and fat and really benefits from being braised, as the bones and fat flavor the dish to create an umami explosion on your palate.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • Oil
  • 1 lamb breast, bone in
  • Pepper, to taste
  • 2 large onions, thinly sliced
  • 2 large carrots, sliced into half moons
  • 4 celery stalks, sliced into half moons
  • 3 garlic cloves, chopped roughly
  • 1/2 cup dried apricots
  • 1 large sprig of rosemary
  • 1 qt. chicken stock
  • 1 cup red wine

Preparation

1. Heat some oil in a large pan (big enough to hold the meat, but not too big) and sprinkle the lamb breast with pepper.

2. Sear the lamb fat side down until golden brown.

3. Remove the lamb from the pan and put aside.

4. Pour off some of the oil in the pan and add the vegetables, the fruit and the rosemary. Sauté until soft, about 15 minutes. Pour wine into pan to deglaze.

5. Add the lamb back to the pan and pour in the stock to cover 2/3 of the lamb.

6 Bring to a boil and then lower the flame to low-medium and cook for about 3 hours, until a knife can easily slip in and out of the meat.

7. Remove the meat from the pan and allow to cool. Remove the meat from the bone.

8. Cut into 6 pieces and put aside.

9. Skim the fat off the top of the sauce.

10. Puree the sauce and add salt to taste if needed.

11. Place some of the sauce in a small sauté pan and glaze the meat. Another option is to sear the meat on both sides in the pan and serve the sauce on the side.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Late Winter 2012) – Subscribe Now.