We are delighted to share with you one of Aaron’s signature dishes as inspiration for your home cooking this Easter.

LOIN OF LAMB, LAMB BELLY AND PEPPER STEW

For the slow-cooked lamb belly you will need:

1 lamb belly

Rock salt

Black peppercorns

Rosemary

200ml olive oil

Clove of garlic

Method:

Chop the lamb belly in half width ways, sprinkle with rock salt, whole peppercorns and leave in the fridge for 1 hour. Wash off the lamb belly, put one half on top of the other, place in a vac pac bag, add 1 clove of garlic,1 sprig of rosemary, 200g olive oil and fully vac pac the bag. Cook for 12 hours at 85 degrees Celsius in a water bath until soft. Remove from bag and press bellies between 2 flat heavy trays with greaseproof to prevent sticking, place in the fridge overnight or when set minimum of 2 hours. Slice into rectangles 3cm by 7cm, sear the top until coloured and finish in an oven 160 degrees Celsius until piping hot in the middle. If you don’t own a water bath or sous vide, use this method: How to Sous Vide Without the Machine

For the lamb sauce