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Templo’s lamb belly with pearl barley

Beat the winter chill with this warming roast lamb recipe from Templo.
Templo's slow cooked lamb belly with pearl barley

Templo's lamb belly with pearl barley

William Meppem
4
30M
2H 30M
3H

Ingredients

Method

Main

1.Preheat oven to 200C. Coarsely chop almonds, place half in a roasting pan lined with baking paper and place lamb on top. Combine olive oil, garlic, fennel seeds, peppercorns, lemon rind, rosemary and 1 tbsp sea salt flakes in a bowl, then rub mixture all over lamb. Scatter with remaining almonds. Coarsely chop lemon and add to the pan, cover with foil, transfer to oven and roast to par-cook (1 hour), then reduce oven to 170C and roast uncovered until lamb is golden and falling from the bone (1¼-1½ hours).
2.Meanwhile, bring chicken stock to the boil in a saucepan over high heat. Add barley, reduce heat to low-medium and simmer until barley is al dente (20-25 minutes). Season to taste. Add choy sum and stir until just wilted (20-30 seconds). Spoon barley mixture into serving bowls, top with lamb belly and serve.

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