Lamb belly with English asparagus and wild garlic recipe
"This makes a fantastic Easter or Sunday lunch, with lamb belly rolled in a lamb mince stuffing and served with mash, carrots and asparagus...."
INGREDIENTS
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1 lamb breast (belly), boneless, about 750g/1lb 10oz
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1kg/2lb 4oz lamb mince
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2 garlic cloves, finely grated
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5g ground mace
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2 banana shallots, peeled and finely diced
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15g/½oz fresh rosemary, finely chopped
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100ml/3½fl oz double cream
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1 tbsp Dijon mustard, or any mustard will do
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8-10 wild garlic leaves
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rapeseed oil, for frying
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4 leafy carrots, whole
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500g/1lb 2oz button mushrooms
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1 small glass red wine
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1 litre/1¾ pints good quality chicken stock
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5 large floury potatoes, peeled and cut into even-sized pieces
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200g/7oz full-fat milk, plus extra if needed
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200g/7oz unsalted butter
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salt
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rapeseed oil, for frying
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12 spears English asparagus
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50g/1¾oz butter
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100g/3½oz wild garlic, leaves left whole, plus extra to serve
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1 lemon, zest and juice
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salt and freshly ground black pepper
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