Lamb - Belly



Preheat the oven to 350 degrees.

Combine the mint, orange zest and crumbled feta in a small bowl. Add 1 tablespoon of olive oil and mix together well to form a paste. Lay the lamb belly flat, fat side down, and smear the feta paste evenly over the entire surface, avoiding the very edges. Starting from the short edge, roll the belly up and tie every inch or so with butcher’s string.

Combine the minced garlic, salt and 1 tablespoon olive oil and rub all over the surface of the lamb belly. Place the roast into a Le Creuset or similar Dutch oven, fattier side up, and pour the blood orange juice, white wine and beef stock in. Cover tightly with a lid, or layers of foil, and bake for 2 hours. A knife should slip easily through the meat when it’s done.

Remove the lamb belly from the pot and place in a shallow pan. Increase the oven to 450 degrees and return the lamb to the oven until it’s brown and crispy, about 15 minutes.

In the meantime, pour the sauce into a smaller vessel and skim the fat. Return to a saucepan and bring to a boil, then turn the heat down slightly. Stir in the honey and mustard and keep at a strong simmer to reduce by about half. Whisk in the butter, and season to taste with fresh pepper.