The oven-baked lamb belly is a tasty and flavorful main dish. It is made with boneless lamb belly. I chose to season it simply with herbs to enhance the flavor of the meat, but it can also be stuffed with other ingredients. The recipe is not at all elaborate, as after browning on the stove, it is baked in the oven.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4.4 lbs belly (boneless lamb)
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 sprigs marjoram
- salt
- pepper
- 1 clove garlic
- 3.4 tbsp extra virgin olive oil
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 glass white wine
- 2.1 cups vegetable broth
Tools
- 1 Knife
- 1 Casserole
- 1 Hand blender
Steps
Chop the rosemary, marjoram, and thyme.
Sprinkle the lamb belly on both sides with salt, pepper, and the chopped herbs.
Roll it up and tie with kitchen string.
Heat the oil in a heavy-bottomed casserole.Place the rolled belly and brown well on all sides over high heat.
Add the garlic clove and the chopped onion and carrot.
Cook for a few minutes and deglaze with white wine.
Add the broth and cook for an hour in the oven at 356°F (180°C) uncovered.
Remove the belly from the casserole and let rest before slicing.
Blend the sauce in the casserole.
Once cooled, slice and serve with the hot sauce.
Tips
It keeps in the fridge for up to 3 days.
The oven-baked lamb belly can be frozen either sliced or whole.
The oven-baked lamb belly can be frozen either sliced or whole.
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