We just love it when the kitchen gets inspired and comes up with delicious new dishes, and Chef Chris has done it again. He has come up with a very beautiful, flavour packed plate of food that is so simple almost anyone can make it!

This plate of food is very light considering it is lamb belly, but the fresh chimichuri sauce cuts through all the heavy flavor and makes it into a real summer pleaser. The instructions are pretty basic, but the best thing about this recipe is that it is not a science and you do not require any qualifications to try this at home. All of the ingredients can be either added to or lessened according to individual flavour.

So, we encourage you to give the recipe a bash, you do not have to present the lamb in a fancy way - it works just as well with a big green salad and some roast baby potatoes. Enjoy!


1 onion, finely chopped

2 tbs olive oil

2 cloves garlic, crushed

handful flat leaf parsley, chopped

pinch of chilli flakes

3 tbs capers

1/3 cup black olives, pitted and chopped

1/3 cup sun-dried tomatoes, chopped

1 Lamb belly

250 ml white wine


For Stuffed Lamb Belly:

1. Preheat the oven to 300 degrees. Sauté onion in olive oil over medium heat for 5 minutes. Add Garlic, Chopped Parsley and Chilli Flakes in the oil for 3 minutes. Remove from heat and cool.

2. Combine the onion mixture with the Capers, chopped Olives and sundried Tomatoes.Season the boneless lamb belly with salt and pepper to taste. Place the stuffing inside the belly, roll the belly up and tie with cooking twine.

3. Place the stuffed lamb on a racked roasting pan with one cup of white wine in the bottom. Cover with foil and roast the lamb covered in the oven for two hours. Remove foil cover and cook an additional 15 minutes to brown, basting with the cooking juices. Remove lamb from the oven and allow it to rest for 20 minutes. Slice the lamb belly.

4. Best served with butternut puree,deep fried capers, oven roasted tomatoes and chimichuri sauce.

Lamb belly

Lamb belly

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