AT A GLANCE
"I can't stop thinking about the lamb and barley at Hobart's Templo. Any chance that chef Matt Breen would share the recipe?"
Jane Gwilliam, Melbourne, Vic
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|01||Preheat oven to 200C. Coarsely chop almonds, place half in a roasting pan lined with baking paper and place lamb on top. Combine olive oil, garlic, fennel seeds, peppercorns, lemon rind, rosemary and 1 tbsp sea salt flakes in a bowl, then rub mixture all over lamb. Scatter with remaining almonds. Coarsely chop lemon and add to the pan, cover with foil, transfer to oven and roast to par-cook (1 hour), then reduce oven to 170C and roast uncovered until lamb is golden and falling from the bone (1¼-1½ hours).|
|02||Meanwhile, bring chicken stock to the boil in a saucepan over high heat. Add barley, reduce heat to low-medium and simmer until barley is al dente (20-25 minutes). Season to taste. Add choy sum and stir until just wilted (20-30 seconds). Spoon barley mixture into serving bowls, top with lamb belly and serve.|