Toasted Cobb nut stuffed Lambs Belly with veg bake

Posted by petra08 on August 26, 2012 · 6 Comments 

After my lamb crackling adventure I have been trying to think of other ways to cook it and I read a recipe with lamb belly comfit. I didn’t want to buy goose fat or beef dripping but decided to use olive oil instead. I asked the butcher to remove the bones and trim the belly when I bought it.

I love to cook produce that is in season and was delighted when I found Cobb nuts. I didn’t know they were ready yet!

Once peeled I chopped them up and toasted them to be added to the stuffing for the lamb belly.

Lamb belly stuffing

Grated rind from one lemon, (not waxed)
1 garlic clove, crushed
1 sprig of rosemary
1 sprig of tarragon
toasted Cobb nuts
Salt,pepper

Place the lamb belly on a chopping board and add the stuffing, as evenly as possible and roll it as tight as you can. The tie it up before cooking to keep the shape and the filling inside.

The lamb was gently poached in the olive oil for 1 hr and 45 minutes. Just enough time to make the meat fall apart tender.

Whilst the meat was cooking I wanted to make a veg bake. The allotment is finally full of produce so we picked a gorgeous marrow, a head of the purple cauliflower and some more savoy cabbage. To make sure the savoy cabbage was cooked I pre steamed it, also to wilt it slightly to take up less room!

When it was wilted I added it to the cauliflower, spring onion and marrow. We picked one of the biggest marrows, just a beauty!

I then did a cheese sauce made from semi skimmed milk and thickened with corn starch. I used two cheeses as cheese and veg is just such a great combo!

Goats cheese

Edam cheese

I poured the cheese sauce on top of the veg and baked for 45 minutes.

Once the lamb was ready I patted it dry to get rid of as much oil as possible and pan fried it in a hot, almost dry frying pan to give it a nice sear all around.

I then cut it up in slices.

I pan fried the sliced lamb belly to give it colour and to crip it up.

The veg bake came out nice and everything was cooked through.

I bought some lovely tomatoes and decided to cut some up and serve with the lambs belly, perfect. The meat was really rich but well worth the time as it was full of flavour and a little went a long way and even better with a nice bottle of Cote du Rhone.

I have decided to enter this to the Made with Love Mondays comeptition, fingers crossed!
http://cookinwluv.blogspot.co.uk/p/made-with-love-mondays.html

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Filed under Allotment/Veg, Cabbage, Cauliflower, Cheese, Cote du Rhone, Garlic, Goats cheese, Herbs, Lamb, Meat, Recipe, Red, Spring onion, Wine · Tagged with cobb nuts, Lambs belly, stuffed lambs belly