“Lamb belly is one of my favourite cheap cuts. This recipe is taken from a wonderful old cook, Ruth Mott, an inspiration. Crispy on the outside and moist, sweet, tender and packed full of flavour inside. I often serve these little ‘cakes’ as a garnish with a few slices of roast lamb and wilted greens, but they’re so good on their own, and brilliant with new-season radishes. The capers help to cut through the richness of the meat, whilst the homemade mayonnaise brings it all together. I saw Ruth Mott making a version of this dish using leftover slices of mutton, rolled through flour, eggwash and breadcrumbs then pan fried in a little oil and butter. It’s just good.”
INGREDIENTS
1 lamb belly, boned and skin removed, rolled and tied with string
250g duck fat
4 eggs
50g plain flour
200g breadcrumbs or panko crumbs
1 tablespoon of capers
A splash of vinegar
1 tablespoon Arran mustard
100ml rapeseed oil
100ml cold-pressed rapeseed oil
Good salt and pepper
Juice of half a lemon
25ml oil for frying
50g butter
A bunch of French Breakfast radishes
2 tablespoons capers
METHOD
Firstly, melt the duck fat in an oven-proof dish deep enough to house the rolled belly. When melted, add the belly and cover with tin foil and confit for 3 to 4 hours at 150°C.
When cooked, remove from the oven and allow to cool. Then remove the string and roll in cling film and place in the fridge for a couple of hours to firm up - it should look like a sausage. Once it’s properly chilled, remove the cling film and slice into 1cm thick discs.
Whisk 2 of the eggs and season. Then roll the discs of lamb through the flour, then the egg wash, then the breadcrumbs. Set to one side.
To make the mayonnaise, whisk the 2 egg yolks with a tablespoon of mustard and a splash of vinegar until it increases in volume, then slowly trickle in the rapeseed oil and the cold-pressed rapeseed oil, a little at a time, as you whisk. Season with salt and pepper and add a little lemon juice if you like.
To cook the lamb, place a frying pan on a moderate heat on the hob and add 25ml of oil. Heat gently and add the lamb discs a few at a time, with a little nob of butter each time. Fry on both sides until golden and crispy, they should take about 4 to 5 minutes each side. Don't over colour them.
To serve, place 2 to 3 discs of lamb per person on each plate and dress with a generous serving of mayonnaise, several whole radishes and a sprinkling of capers. Finish with a pinch of good salt. Delicious.