Lamb Belly Poutine Recipe

Prepare the Potatoes

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

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.

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.

Slow Cook the Lamb

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

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.

Make the Jus

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

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.