Ingreadient :

For the lamb belly

• 3 breasts of lamb – boned
• 1 tbsp Dijon mustard
• 1 tbsp caster sugar
• 1 tbsp salt
• 1 litre lamb stock
• 2 sliced onions
• Sprig of thyme

For the saddle

• 1 lamb saddle
• Seasoning
• Knob of butter
• Sprig of rosemary
• Clove of garlic

For the onion

• 400g lamb fat
• 4 medium white onions – peeled and cut in half

For the gravy

• 1 tbsp caster sugar
• 1 shallot – peeled and sliced
• 1 sprig rosemary
• 1 sprig of mint
• 1 pinch saffron
• 100ml white wine
• 500ml of reduced lamb stock
• 50g broad beans – blanched and podded
• 1 tsp baby capers
• 1 tsp chopped fresh mint

Direction :

1. For the lamb belly; Lay the breasts of lamb out on a chopping board, trim off each end so that they are all the same length. Now season each belly with salt and sugar and coat with the mustard. Now stack the bellies on top of each other and tie with butchers string. Place the tied joint in a heavy based sauce pan and cover with the stock, onions and thyme. Place in oven and braise on a low heat for 4-5 hours until tender.
2. Once cooked gentle remove the joint to allow it to rest and cool. Once cooled press between two baking trays, refrigerate and leave to chill over night. Once chilled slice and portion the belly, colour in a pan over a medium heat with a little knob of butter until heated through.
3. For the saddle; Remove the lamb cannons from the bone, skin and trim. Season add to a pan on a medium heat fat side down. When golden and crisp turn and seal the remaining sides, add the butter, rosemary and  garlic, continue to cook until nicely coloured. Roast through the oven at 180oc for 4-6 minutes. Check the internal temperature is 45C and pink. Leave to rest and carve.
4. For the onion; Warm the fat in a deep tray. Submerge the onions into the hot fat. Gentle lay a tray or piece of foil on top of the onions so to ensure they remain submerged in the fat whilst cooing. Cook in a low oven for 40-50 minutes until the layers of the onions become translucent. Once cooked remove from the fat and leave to cool a little. When ready to serve colour in a pan with a little oil until golden brown. Turn and brush with a little maple syrup. Season and serve.
5. For the gravy; Add the sugar to a pan over a medium heat and bring to a golden caramel. Add the shallot to the pan and sweat down, add the herbs and saffron and continue to cook for a further 2 minutes. Then add the wine and stock bring to a simmer and reduce until it reaches a nice glossy consistency. Remove from heat to cool a little and infuse then pass through a fine sieve.
6. Gentle warm to serve, add the broad beans, mint and capers.