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Templo's lamb belly with pearl barley

"I can't stop thinking about the lamb and barley at Hobart's Templo. Any chance that chef Matt Breen would share the recipe?"

Jane Gwilliam, Melbourne, Vic

To request a recipe, email or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

60 gm natural almonds, coarsely chopped 900 gm trimmed lamb belly, skin on, bone in, cut into 4 even portions 50 ml strong extra-virgin olive oil, preferably Sicilian 2 garlic cloves, finely chopped 1½ tsp fennel seeds 1 tsp black peppercorns Finely grated rind of 1 lemon (reserve lemon for roasting) Leaves from 1 rosemary sprig 1 litre (4 cups) chicken stock 300 gm (1½ cups) pearl barley 1 cup (30 gm) sliced choy sum leaves


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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