Crispy Stuffed Lamb Belly With Blood Orange Sauce

Name: Crispy Stuffed Lamb Belly With Blood Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mint, finely minced; 1 tablespoon blood orange zest, finely grated; 1 cup sheep's milk feta, finely crumbled; 1 tablespoon olive oil; 2 pounds lamb belly, off the bone; 3 cloves garlic, minced; 1 tablespoon kosher salt; 1 tablespoon olive oil; 1 cup fresh blood orange juice; 1/2 cup dry white wine; 1 cup beef stock; 2 tablespoons honey; 1/2 teaspoon Dijon mustard; 2 teaspoons unsalted butter; freshly ground black pepper

Servings: persons

3 tablespoons mint, finely minced
1 tablespoon blood orange zest, finely grated
1 cup sheep's milk feta, finely crumbled
1 tablespoon olive oil
2 pounds lamb belly, off the bone
3 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon olive oil
1 cup fresh blood orange juice
1/2 cup dry white wine
1 cup beef stock
2 tablespoons honey
1/2 teaspoon Dijon mustard
2 teaspoons unsalted butter
freshly ground black pepper

1
Preheat the oven to 350 degrees.
2
Combine the mint, orange zest and crumbled feta in a small bowl. Add 1 tablespoon of olive oil and mix together well to form a paste. Lay the lamb belly flat, fat side down, and smear the feta paste evenly over the entire surface, avoiding the very edges. Starting from the short edge, roll the belly up and tie every inch or so with butcher's string.
3
Combine the minced garlic, salt and 1 tablespoon olive oil and rub all over the surface of the lamb belly. Place the roast into a Le Creuset or similar Dutch oven, fattier side up, and pour the blood orange juice, white wine and beef stock in. Cover tightly with a lid, or layers of foil, and bake for 2 hours. A knife should slip easily through the meat when it's done.
4
Remove the lamb belly from the pot and place in a shallow pan. Increase the oven to 450 degrees and return the lamb to the oven until it's brown and crispy, about 15 minutes.
5
In the meantime, pour the sauce into a smaller vessel and skim the fat. Return to a saucepan and bring to a boil, then turn the heat down slightly. Stir in the honey and mustard and keep at a strong simmer to reduce by about half. Whisk in the butter, and season to taste with fresh pepper.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons mint, finely minced, 1 tablespoon blood orange zest, finely grated, 1 cup sheep's milk feta, finely crumbled, 1 tablespoon olive oil, and more.

Yes, Crispy Stuffed Lamb Belly With Blood Orange Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!