This is a simple rendition of what reminds me of my time in the US, when Pinwheels were introduced to me during apre ski time at “The Lionshead Bar” in Vail CO. I never could understand what meat cut they were until I cooked this for the first time, and realised that while I was still earning my poor humble snowboard instructor wage, this was the only lamb cut I could afford to eat in the glitz and glam of the Champagne Powder Mountain.
Serves 4-6 as large Entree or 4 as a Main
INGREDIENTS
Boneless Lamb Belly (1kg – 1.7kg) trimmed of excess fat
Salt & Pepper
Prunes (optional)
Rosemary
Thyme
Garlic (optional)
Half a bottle Red Wine
2 Shallots (peeled & cut into quarters)
850ml Beef or Chicken Stock
Baby Potatoes
Sugar Snap Peas
Boneless Lamb Belly (1kg – 1.7kg) trimmed of excess fat
Salt & Pepper
Prunes (optional)
Rosemary
Thyme
Garlic (optional)
Half a bottle Red Wine
2 Shallots (peeled & cut into quarters)
850ml Beef or Chicken Stock
Baby Potatoes
Sugar Snap Peas
METHOD
1. Preheat over to 165C.
2. Season the trimmed lamb belly with salt & pepper and your choice of herbs (I like rosemary & thyme and a little garlic/lemon rubbed on the meat too) If you want to be adventurous, you can add dried prunes, poached quinces or quince paste.
3. Tightly roll the belly and tie with string.
4. Place in a roasting tray, with no oil. It will baste itself! Slow cook for 1.5 hours.
5. While in the oven make the Red Wine Jus.
reduce to a third, half a bottle of red wine and the peeled and chopped shallots. Add 850ml of chicken or beef stock (not out of a packet, as it will make the jus taste purely evil – unless its really good quality Saskia Beer etc) and boil twice.
6. Prepare the potatoes and roast on high once the belly has been removed from the oven.
7. Once cooking has completed, cool the belly, and cut into medallions approximately 2.5cm thick.
8. Steam the green sugar snaps ready for serving.
9. Braise the medallions in the red wine jus in a different oven dish for 10 mins before serving.
10. Serve on warm plates
1. Preheat over to 165C.
2. Season the trimmed lamb belly with salt & pepper and your choice of herbs (I like rosemary & thyme and a little garlic/lemon rubbed on the meat too) If you want to be adventurous, you can add dried prunes, poached quinces or quince paste.
3. Tightly roll the belly and tie with string.
4. Place in a roasting tray, with no oil. It will baste itself! Slow cook for 1.5 hours.
5. While in the oven make the Red Wine Jus.
reduce to a third, half a bottle of red wine and the peeled and chopped shallots. Add 850ml of chicken or beef stock (not out of a packet, as it will make the jus taste purely evil – unless its really good quality Saskia Beer etc) and boil twice.
6. Prepare the potatoes and roast on high once the belly has been removed from the oven.
7. Once cooking has completed, cool the belly, and cut into medallions approximately 2.5cm thick.
8. Steam the green sugar snaps ready for serving.
9. Braise the medallions in the red wine jus in a different oven dish for 10 mins before serving.
10. Serve on warm plates
