Templo's lamb belly with pearl barley

AT A GLANCE

  • Serves 4 people

"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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  • 60 gm natural almonds, coarsely chopped
  • 900 gm trimmed lamb belly, skin on, bone in, cut into 4 even portions
  • 50 ml strong extra-virgin olive oil, preferably Sicilian
  • 2 garlic cloves, finely chopped
  • 1½ tsp fennel seeds
  • 1 tsp black peppercorns
  • Finely grated rind of 1 lemon (reserve lemon for roasting)
  • Leaves from 1 rosemary sprig
  • 1 litre (4 cups) chicken stock
  • 300 gm (1½ cups) pearl barley
  • 1 cup (30 gm) sliced choy sum leaves
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.

Topics:

LAMB, LEMONS, ALMONDS, PEARL BARLEY

Recipe:

TEMPLO

Photography:

WILLIAM MEPPEM

Styling:

NICK BANBURY , AIMEE JONES

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