Jun 04 2026
Restaurants›BOTANIST›Lamb Belly And Lamb Saddle Duo Recipe

Lamb Belly And Lamb Saddle Duo Recipe

Inspired by BOTANIST
Time3h
Serves4

brussel sprouts, black beans, crispy potatoes, red mole

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb Preparation

Vegetables

Red Mole Sauce

Method

Lamb Preparation

  1. 1

    Marinate the Lamb

    In a bowl, combine lamb belly and lamb saddle with garlic, rosemary, olive oil, salt, and black pepper. Let marinate for at least 2 hours or overnight for best results.

  2. 2

    Cook the Lamb

    Preheat the oven to 180°C (350°F). Place the marinated lamb in a roasting pan and roast for about 1.5 to 2 hours, or until the lamb is tender and cooked through. Let rest before slicing.

Vegetable Preparation

  1. 3

    Prepare the Brussels Sprouts

    In a pan, heat olive oil over medium heat. Add the Brussels sprouts and sauté for about 10-12 minutes until they are golden brown and tender. Season with salt and pepper.

  2. 4

    Crispy Potatoes

    In the same pan, add diced potatoes and fry until crispy and golden brown, about 15-20 minutes. Drain on paper towels and season with salt.

Red Mole Sauce

  1. 5

    Make the Mole Sauce

    In a dry skillet, toast the dried chilies until fragrant. Soak in hot water for 10 minutes, then blend with tomato, onion, garlic, and chicken broth until smooth. Heat olive oil in a saucepan, add the mole mixture, cumin, and salt. Simmer for 15 minutes.

More from BOTANIST