Lamb Belly Poutine recipe served on a plate, by BOTANIST
Sep 24 2026
Restaurants›BOTANIST›Lamb Belly Poutine Recipe

Lamb Belly Poutine Recipe

Inspired by BOTANIST
Time2h
Serves4

pave fries, green pepper jus, full moon valley cheese

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Ingredients

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Pave Fries

Green Pepper Jus

Full Moon Valley Cheese

Lamb Belly

Method

Pave Fries

  1. 1

    Prepare the Potatoes

    Peel and cut the Russet potatoes into thick fries. Rinse in cold water and pat dry.

  2. 2

    Fry the Fries

    In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Lamb Belly

  1. 3

    Prepare the Lamb

    Season the lamb belly with salt, pepper, and rosemary. Sear in a hot skillet until browned on both sides, about 3-4 minutes per side.

  2. 4

    Slow Cook the Lamb

    Transfer the lamb belly to a slow cooker and cook on low for 4-6 hours until tender.

Green Pepper Jus

  1. 5

    Cook the Peppers

    In a saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped green bell peppers. Cook until softened, about 5 minutes.

  2. 6

    Make the Jus

    Add the chicken stock to the peppers, season with salt and pepper, and simmer for 10 minutes. Blend until smooth.

Assembly

  1. 7

    Plate the Dish

    On a plate, layer the pave fries, top with shredded lamb belly, drizzle with green pepper jus, and finish with a generous helping of Full Moon Valley cheese.

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