OVERVIEW
These lamb belly skewers are like a kebab taken to the next level. We keep basting them in this amazing peppercorn sauce, with lots of ginger and oyster sauce for that umami kick, finished with the freshness of mint. The dish does take a bit of planning – none of the stages are particularly time-consuming, but there is work to do on three consecutive days to brine, roast, flatten and grill the lamb. Completely worth it, though: for me, it’s the perfect way to start a meal.
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BRINE YOUR LAMB
Two days before your dinner, in a stock pan or deep roasting tin large enough to accommodate the whole lamb belly, make the brine by whisking the salt through the water while gently warming it on the hob – don’t allow it to boil, take off the heat once everything has dissolved. Once the brine is cold, drop the lamb into the salty water, making sure it’s completely covered, and leave it to brine overnight.
SLOW ROAST YOUR LAMB
The next day, set up your EGG for indirect cooking with the ConvEGGtor and a Stainless Steel Grid. Your target temperature is 160°C.
Pour the brine away and place the lamb skin-side up in a Rectangular Non-Stick Drip Pan. Pour in enough fresh water to cover most of the belly, leaving the skin exposed.
Slow roast for 4-6 hours until the meat reaches an internal temperature of 85-90°C. Drain any remaining water, rest a sheet of baking parchment over the top of the lamb and weigh it down with several tins of tomatoes, or similar. Once it’s cooled to room temperature, place the weighted meat in the fridge and leave it overnight to flatten.
MAKE YOUR SKEWERS
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. Your target temperature is 240°C.
Remove your lamb from the fridge, cut it into the cubes, place onto skewers and leave to come up to room temperature.
While the EGG is heating, blitz together all the ingredients for the green peppercorn sauce.
Quarter the green peppers lengthways and remove the seeds. Grill the pepper pieces on the EGG until charred and soft, then set aside somewhere warm.
Place the lamb skewers onto the grid. Grill each face of the cube until brown and crispy, basting with the green peppercorn sauce at every turn.
Once the lamb is cooked, slice the green peppers and add a small heap onto each cube, topped with a scattering of chopped mint leaves. Serve on the skewers as a pre-dinner snack.
