Crispy lamb belly with hot cakes and spiced feta

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the lamb

  • 500ml/18fl oz goose or duck fat
  • 400g/14oz lamb belly
  • salt and freshly ground black pepper

For the feta

  • 50g/1¾oz feta
  • pinch sumac
  • pinch cumin
  • 1 tsp fresh mint, finely chopped
  • 2 cherry tomatoes, roughly chopped
  • 1 spring onion, finely chopped
  • ½ green chilli, finely chopped

For the hot cakes

  • 185ml/6fl oz milk
  • 2 free-range eggs
  • 150g/5½oz self-raising flour
  • ½ tsp baking powder
  • 1 tbsp fresh coriander, finely chopped
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper
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