Portly Cooks | Stuffed Lamb Belly, Roasted Vegetables and Minted Gravy

Lamb Belly

Looking for something different to do with Lamb this Easter weekend? Lamb Belly is a cheap and somewhat overlooked cut of lamb. I think the one I used cost around £5 and would easily serve 3 people.

  • 1 Lamb Belly
  • 100g Spinach
  • 1 tsp Mint Sauce
  • 1 Red Onion
  • 1 tsp Garlic Powder
  • 2 Carrots
  • 2 Parsnips
  • 1 Stock Cube
  • 200ml Water
  • 200ml White Wine
  • 1 tsp Bisto
  • 1 tsp Mint Sauce
  • String

So then, finely chop the spinach and onion. Put that in a bowl and add the mint sauce and garlic. Stir together and that is your stuffing made. Lay out the lamb belly and cover one side with the stuffing. Roll the lamb up and tie with the string.

Don’t worry if you can do butchers knots, I can’t just tie the string tight. One tip I can give you is to start from the middle and work out.  Once tied in an oven proof dish brown the lamb on all side then cover, and roast for 1 hour at 220c.

After an hour remove the lamb and drain any fat. Replace the lamb and add the white wine. Cook for a further 30 minutes. Take out and leave to rest with the lid on.

Cut the carrot and parsnip lengthwise and drizzle in a little oil. Season with salt and roast for about 30 minutes until they start to go golden at the edges. While the veg does its thing, put the wine from the lamb into a pan along with the stock cube, mint sauce and bisto, thicken to make a gravy.

Cut the lamb into rounds and serve with the vegetables and a drizzle of the gravy to serve.


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