Broth of Lamb Bacon, Lentils and Cabbage

 
 
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  • Prep:
    80 min
  • Cook:
    240 min

Wine:

Serves: 

6

Season:

Ingredients

    Lamb Bacon

    • 1 lamb belly/breast
    • 100 grams sea salt
    • 10 grams sugar
    • 1 teaspoon rosemary chopped
    • 1 teaspoon thyme chopped
    • 1/2 teaspoon white peppercorns cracked
    • 1 bay leaf

    Broth

    • 100 grams lentils cooked
    • 1 punnet cherry tomatoes semi dried
    • 1 small onion diced, blanched
    • 1 small carrot diced, blanched
    • 100 grams savoy cabbage diced, blanched
    • 2 tablespoons flat leaf parsley chopped coarsely
    • 1 litre brown lamb stock
    • lamb belly cut into 1 cm (1/2 inch) cubes

    The hero of this dish is the lamb bacon. We use a great deal of secondary cuts at Balzac and lamb belly or breast is one of my favourites. The heartiness of the lentils makes this dish a winner for the coming Autumn months.

    April 5, 2011, By Matthew Kemp

    Method

    Lamb Bacon
    1. Mix everything together except lamb
    2. Lay ½ salt mix down in a reactive tray, nestle meat in and add to it remaining salt mix.
    3. Sit for 4 days to allow sufficient curing.
    4. Wash in like warm water to help remove excess salt.
    5. Place into a pot. Cover with cold water. Place over heat. Bring to boil and lower to simmer and cook until tender. About 3 hours.
    6. When cooked remove pot from stove and allow lamb to cool in liquid.
    7. When cool remove belly, set aside, discard liquid.
    Broth
    1. Bring stock to the boil. Add the diced lamb and lentils, carrots, onion and bring back to the boil.
    2. Finish with tomato, cabbage and parsley.
    3. Check seasoning, divide between 6 bowls and tuck in!

    Broth of Lamb Bacon, Lentils and Cabbage / / Matthew Kemp 715