Lamb Rolled Belly Roast with Fried Potatoes

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PREP TIME 20 minutes
COOK TIME 4-5 hours
SERVES 4-5

INGREDIENTS

500g rolled lamb belly (refer to Lamb Flaps)
5 dutch cream potatoes, chopped in ¼
25g duck fat
Pinch of Tasman sea salt

METHOD

Step 1
Preheat oven to 120ºC. Starting with a cold pan, add the lamb belly and bring the pan to a medium heat. Brown each side of the lamb until majority of the fat has rendered out. Place in a baking tray and put in the oven for about 4-5 hours. Keep the pan and rendered fat for the roasting of the potatoes.

Step 2
Add potatoes to a pot of cold water and bring to the boil. Parboil the potatoes for approximately 10 minutes. Drain potatoes and let sit in the pan with the lid off to left some of the moisture out, approximately 10 minutes. Place in the pan with remaining lamb fat. Add in the duck fat and a pinch of salt. Place in the oven at 170ºC until golden.

Season 2, Dinner, LambSimon Hamiltonseason 2, tasman sea salt, lamb rolled belly roast, fried potatoes