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What's Cooking: Lamb Belly - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Lamb Belly

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SOUTH BURLINGTON, Vt. -

Chef Cody Vasek from Trapp Family Lodge in Stowe joins us with a delicious spring recipe.

Lamb Belly with kale, crisp pear, sherry vinaigrette, poached egg

Lamb belly

Season with salt and pepper, roll and tie

Sear the belly in a hot pan with oil, rotate getting color on all sides.

Braise the belly in beef stock, red wine, and mirepoix, enough liquid to cover.

Braise until tender 3-4 hours on 350 degrees, take out of braise liquid, let belly cool, reserve liquid

Sherry vinaigrette

1 cup canola oil

1 cup olive oil

¾ cup sherry vinaigrette

 ¼ cup honey

¼ cup Dijon

2 clove garlic

1 shallot

Salt and pepper to taste

Combine all ingredients, add oil slowly to emulsify, add salt and pepper to taste

Poached egg

In boiling salted water, add a touch of vinegar, poach egg, until egg white covers the yolk, about a minute.

To Serve:

When lamb belly is cooled, slice a 2 inch piece, sear in hot pan on both sides, add clean kale, sauté until tender and still green.  Slice Asian pear, to plate- place kale on bottom of bowl, place seared lamb belly on top, place poached egg on the side with the sliced Asian pear, season with black pepper, sea salt and sherry vinaigrette around the plate, cheers!!

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