Balsamic Braised American Lamb Belly

Balsamic Braised American Lamb Belly

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Credit: Linda Harrell, Executive Chef/Partner, Cibo E Beve, Atlanta; Courtesy of the American Lamb Board
The National Culinary Review, May 2014


3 lbs. American lamb belly (breast)
2 bottles dark beer
½ cup packed light brown sugar
10 garlic cloves, peeled, crushed
4 rosemary sprigs
4 bay leaves
¾ t. salt
½ t. freshly ground black pepper
2 T. olive oil
4 cups chicken stock
8 shallots, halved
4 carrots, diced
2 cups apple cider or apple juice
½ cup balsamic vinegar


1. Place belly in shallow pan or container. For marinade, in bowl, mix beer, sugar, garlic, rosemary and bay leaves; pour over lamb. Wrap with plastic wrap; refrigerate 24 hours, turning once.

2. Lift belly from pan. Scrape off garlic and herbs; add to marinade. Reserve. Pat lamb dry; season each side with salt and pepper.

3. In braising pan, warm oil to medium high; add lamb. Brown evenly for 7-10 minutes. Add marinade; bring to a boil. Add stock to cover; add shallots and carrots. Bring to a boil; remove from heat. Add cider and vinegar; cover. Braise in oven at 350ºF for 3 hours, or until tender.

4. Serve over warm whipped potatoes or polenta.


4 servings


Lamb, Main Dish, The National Culinary Review

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