Name: Templo’s lamb belly with pearl barley
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Ingredients: 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 chicken stock (4 cups); 300 gm pearl barley (1½ cups); 1 cup sliced choy sum leaves (30 gm)

Templo’s lamb belly with pearl barley

Beat the winter chill with this warming roast lamb recipe from Templo.

Serves 4

Prep

30M

Cook

2H 30M

Total

Ingredients

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 chicken stock (4 cups)

300 gm pearl barley (1½ cups)

1 cup sliced choy sum leaves (30 gm)

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.

Author Matt Breen

Styling by Aimee Jones

Styling by Nick Banbury