Confit Lamb Belly, Garlic And Eggplant Scrumpets | Aussie Beef & Lamb | Food Service | North America

Ingredients

• Lamb and Aubergine Epigramme:
• 2 lamb flaps (belly)- 14 ounces each, bone in
• 2 aubergine, sliced and pan-fried
• 7 ounces rock salt
• 1 bulb garlic, halved
• Sea salt
• 8 ½ cups olive oil
• Freshly ground pepper
• Spice Mix:
• 1 cinnamon quill
• 1 star anise
• 6 coriander seeds
• 5 white peppercorns
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• Crumb
• ¾ cup plain flour
• 2 large eggs
• ½ cup milk
• 1 pound Panko bread crumbs