Chef's August Recipe

Ingredients

For the Lamb Chips:

1 whole lamb belly, trimmed and left whole
1 carrot carrot finely chopped
1 bulb of garlic crushed
2 bay leaves
1 stick of celery, finely chopped
1 medium onion, finely chopped
A bunch of parsley, finely chopped
Sherry vinegar
2 pints of chicken stock
Freshly ground black pepper
5g of sea salt
Flour (enough to coat the lamb chips)
4 eggs
Breadcrumbs (again enough to coat the lamb chips)

For the Gooseberry Ketchup:

300g of fresh gooseberries
1 onion, chopped
250g caster sugar
200ml cider vinegar

Method

For the Lamb Chips:

Place the lamb belly in a casserole dish with the onion, garlic, carrot, bay leaf and celery. Cook for roughly 4 hours at 120˚C until tender.

Allow the lamb to cool. If possible, add some weight to the lamb to flatten the belly into a nice even shape.

Once the lamb has cooled, cut into 1 inch, chip shaped pieces

Now we need to coat the chips in breadcrumbs. For this you will need the flour, eggs and breadcrumbs in separate dishes, bowls or plastic ice creams containers will do.

Season the breadcrumbs with salt and pepper. You could even add your own twist to the recipe by sprinkling in some of your favourite spices into the breadcrumbs. Cover the lamb in the flour, then eggs and breadcrumbs.

Place in the fridge until needed, these can be made a few days before hand. 

For the ketchup:

Place all ingredients in a heavy bottomed sauce pan and simmer until thick and jam like. Allow to cool and season with chopped mint if desired.