Braised Lamb Belly with Sour Cherry Compote | KCET
Braised Lamb Belly with Sour Cherry Compote
A meld of savory and sweet that perfectly complements Nice Guy mixologist Matt Seigel's lamb-infused whiskey concoction.
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
1 cup Luxardo Maraschino cherries
⅔ cup water
½ cup sherry vinegar
¼ cup sherry
1 teaspoon orange zest
More Meals Ready to Eat Stories
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).
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.
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
Connect with KCET
The Public Media Group of Southern California honored with a total of nine Golden Mike awards, the most of any station in the region.
Troubling History Repeating? Art Examines Parallels Between Japanese American Internment and Today’s Migrants
Two new exhibitions explore the connection between World War II incarceration of Japanese Americans and the United States government’s more recent immigration and travel policies.
A Story of Friendship and Second Chances in 'Standing Up, Falling Down,' Starring Ben Schwartz and Billy Crystal at the KCET Cinema Series
KCET Cinema Series host Pete Hammond moderated a Q&A session with director Matt Ratner, and producers Chris Mangano and John Hermann.
A Q&A will immediately follow with star Annette Bening.
- 1 of 237
- next ›
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
- 1 of 2
- next ›