MLA Confit lamb belly, garlic and eggplant scrumpets

  • Prep time 2Hr
  • Cook time 2Hr, 30Min
  • Technique Stew
  • Meat Lamb
  • Cut Flap Meat
  • Serves 10

Confit lamb belly, garlic and eggplant scrumpets

Ingredients

Lamb and Aubergine Epigramme:
2 lamb flaps (belly)- 14 ounces each, bone in
2 aubergine, sliced and pan-fried
7 ounces rock salt
1 bulb garlic, halved
Sea salt
8 ½ cups olive oil
Freshly ground pepper

Spice Mix:
1 cinnamon quill
1 star anise
6 coriander seeds
5 white peppercorns
1 sprig thyme
1 sprig rosemary
1 bay leaf

Crumb
¾ cup plain flour
2 large eggs
½ cup milk
1 pound Panko bread crumbs

Method

Grind the spice mix together with a mortar and pestle. In a bowl, mix the rock salt and spice mix together. Rub all over the lamb belly. Place on a nonreactive tray, wrap with cling wrap and refrigerate to cure for 2 hours. Remove the lamb and wash off the salt mix. Pat dry with absorbent paper and set aside. Place the oil into an ovenproof tray and warm over a moderate flame to 160ºF.

Immerse the lamb belly and garlic in the oil, then cover with silicon paper and foil. Place in oven to cook (confit) for two hours. To see if ready, try to pull the bones out. When ready, the bones slip out with no resistance. Remove all bones. When the belly is cooked, remove from oven and leave to stand in oil for 30 minutes. Carefully remove the lamb and drain well.

Remove the garlic and crush it. Place one lamb belly on a solid tray. Spread a layer of garlic onto the lamb belly, and top with aubergine slices, followed by the other lamb belly. Place a tray on top and add a weight, increasing the weight every hour for three hours. Allow to sit overnight. Cut into 10 even fingers and panee using flour, egg, milk and breadcrumbs. Fry to order, season, and garnish as desired.