Aussie Lamb UK | Lamb Belly Confit in Crispy Crumb | Aussie Beef & Lamb | UK
Australian Grassfed Lamb Belly Confit with garlic and eggplant scrumpets
Ingredients
- 2 lamb flaps (belly) 400g each, bone in
- 2 aubergines, sliced and pan-fried
- 200g rock salt 1 bulb garlic, halved Sea salt, to taste
- 2 litres olive oil
- Freshly ground black pepper, to taste Spice
- 1 cinnamon stick
- 1 star anise
- 6 coriander seeds
- 5 white peppercorns
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 90g plain flour
- 2 large eggs
- 120ml milk
- 450g Panko breadcrumbs
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