Crisp Lamb Belly With A Spicy Citrus Sauce

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 kg lamb belly
• 2 tablespoons sea salt
• fresh ground black pepper
• 1/2 cup brown sugar
• 1/3 cup red wine vinegar
• 1/4 cup soya sauce (i like mushroom soya)
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 5 garlic cloves
• 1 cup chicken stock
• 1 orange, juice of
• 1 lemon, juice of
• 1 orange, zest of
• 1 lemon, zest of
• sea salt
• fresh ground black pepper

Recipe

• 1 for the lamb belly: score the skin of the lamb belly in a criss-cross pattern with a sharp knife. rub the sea salt into the lamb skin and set aside for 30 minutes.
• 2 preheat the oven to 220°c wipe the salt off the lamb skin with kitchen paper and dry well. put the lamb belly in a metal roasting pan, large enough to fit it and season with salt and pepper.
• 3 roast for 30 minutes. reduce temperature to 190c and roast for another 2 hours, brushing generously with spicy sauce every 1/2 hour. carefully turn the lamb over, brush generously with sauce and roast for another 20-30 minutes, or until the skin is crisp.
• 4 remove the lamb from the oven, cover loosely with foil and set aside to rest for 15 minutes. slice the lamb and drizzle with whatever spicy citrus sauce is left, as desired.
• 5 spicy citrus sauce: put all the sauce ingredients into a mini-processor and zap them together to finely chop garlic. pour into a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. bring to the boil and simmer for about 10, or until syrupy. season to taste.