Skip to main content

Braised Lamb Belly with Sour Cherry Compote

Braised Lamb Belly with Sour Cherry Compote | Carla Choy
Support Provided By

A meld of savory and sweet that perfectly complements Nice Guy mixologist Matt Seigel's lamb-infused whiskey concoction.

INGREDIENTS

for lamb
1 pound boneless lamb belly, trimmed
3 cups chicken stock (low sodium)
2 cups carrots, sliced
2 cups celery, sliced
2 cups onion, sliced
¼  cup soybean oil
2 tablespoon coriander
2 tablespoon rosemary
4 tablespoon tomato paste
salt and pepper to taste
 
for compote 
1 cup Luxardo Maraschino cherries

for syrup
⅔ cup water 
½ cup sherry vinegar
¼ cup sherry
1 teaspoon orange zest

Braised lamb belly with sour cherry compote | Carla Choy

INSTRUCTIONS

for lamb
Preheat oven to 275 degrees F. Place the carrots, celery and onion on bottom of a large dutch oven. Coat lamb belly with tomato paste (extra will thicken sauce), spices and salt and pepper and lay on top of vegetables. Add chicken stock until just covering the lamb and stick in oven for 6-8 hours (overnight).

for compote
Add all ingredients (except orange zest) in medium sauce pot and simmer (on low) for 4-6 hours, stirring occasionally. When thick like a jam, zest orange over into the compote and leave warm for service.

to serve
Place lamb belly on wooden plank and spoon compote over the top of lamb. Add extra orange zest on the top. Serve immediately.   

Enjoy this recipe? Get the downloadable recipe booklet from "Meals Ready to Eat" with this link

All images: Braised Lamb Belly with Sour Cherry Compote | Carla Choy

Support Provided By
Read More
SPAM | omgponies2/Flickr

How The Military Has Influenced Cuisine All Over The World

In a globalized world, we owe our diversity of foods from these colonial and military patterns. Military — for better or for worse — is a culture that affects the countries that it is present in, often long after it leaves.
4th and Olive | Darren Asay

Recovering Quadriplegic Veteran Opens Resto and Paves the Way for Others

Today, a growing number of military veterans are pursuing culinary careers. The culinary field is very natural for military transitioners and veterans due to the built-in structure and drive for excellence.
press image of will marquardt

A Day in the Life of Petit Trois Chef de Cuisine, Will Marquardt

We asked Marquardt to give us an insider’s look into the demands of a chef de cuisine at one of the country’s best restaurants. Here’s a day in his life.