Recipe: Roast lamb belly with pea puree and roast turnips

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

Article content

Shared by Chef Chris Lam of the Vancouver restaurant Straight and Marrow, this fall recipe serves up roasted lamb belly with a smooth pea sauce and roasted vegetables. It’s a dinnertime dish that’s sure to delight.

Roast lamb belly with pea puree and roast turnips

Article content

Lamb belly

1 whole lamb belly, deboned

2 tbsp. (30 mL) salt

1 tbsp. (30 mL) pepper

Butcher’s twine

1½ cups (275 mL) beef stock

Article content

½ cup (125 mL) red wine

2 tbsp. (30 mL) butter

Lamb belly is available through most local butchers, and it can be requested to have the rib bones removed for convenience. Wipe away any extra moisture with paper towels and season both sides with salt and pepper. Roll the belly with the fat side facing the outside and tie tightly with butchers twine, 4-5 strings should suffice. Bake on a wire rack in a preheated 325 F oven for 3.5 hours. Let it rest covered with aluminum foil for 15 minutes before serving.

To make a sauce, deglaze the pan with the red wine making sure to scrape off any bits with a wooden spoon. Pour into a pot and add the beef stock. Bring to a simmer before whisking in the butter.

Spring pea puree

1½ lb. (680 g) frozen peas

½ bunch of fresh mint (leaves only)

3 garlic cloves (minced)

½ white onion (diced)

1 cup (250 mL) chicken stock

½ cup (125 mL) whipping cream

½ tbsp. (7.5 mL) salt

6 tbsp. (90 mL) butter

1 tbsp. (15 mL) vegetable oil

In a heavy bottom pan on medium high heat, add the butter and oil. When butter is melted, add the onion and garlic and sauté until onions are translucent. Add the peas and salt. Cook for 3-4 minutes occasionally stirring with a wooden spoon. Add the stock and cream and heat until bubbling. Then add the mint leaves.

Article content

Add the heated mixture to a blender and blend until smooth. This can also be done in a food processor or hand blender. Set aside until ready to use.

Roast vegetables

2 turnips (peeled)

1 head of fennel

2 tbsp. (30 mL) vegetable oil

Salt and pepper to taste

Cut the turnips and fennel into equal size cubes (roughly ½-inch). In a bowl, mix the vegetables with the oil and season generously with salt and pepper. Pour the vegetables onto an oven tray and roast in a preheated 425 F oven for 15-20 minutes. Set aside until ready to use.

Anchovy breadcrumb

½ oz. (15 g) anchovy paste

½ cup (125 mL) Panko breadcrumbs

1 tbsp. (15 mL) vegetable oil

In a sauté pan, heat the anchovy paste and oil on medium low heat. Stir until incorporated. Add the breadcrumbs and cook until golden brown or desired colour is achieved, making sure to stir occasionally as to not let it burn.

Assembly

Spoon a base of pea puree to a plate, add the roasted turnips and fennel. Remove the butcher’s twine from the belly roll and slice into desired portions. Lay one of these portions on top of the vegetables. Spoon on the pan sauce and garnish with the anchovy breadcrumbs.

Serves 4-6.