Roast Lamb Belly with Chimichurri Stuffing, Lemon, and Olives

Preheat the oven to 170°C

Remove the elastic ties from the rolled lamb belly, unroll, and pat dry with paper towels. Season the lamb with salt and pepper. In an oven-proof dish, brown the lamb on both sides. Remove from the heat and set aside to cool slightly

In a small bowl, mix together the panko breadcrumbs, 4 tablespoons of chimichurri, and the zest and juice of one lemon. Lay the lamb flat onto a board, skin side down, and sprinkle with 1-2 tablespoons of the lamb rub

Spread the chimichurri breadcrumb mixture evenly across the lamb, leaving a 1-2cm border around the edge. Starting at the thinnest short end, tightly roll the lamb. You should see a spiral of stuffing at each end. Use the elastic ties – or other food-safe string – to secure the rolled belly

Arrange the onion wedges in the base of your oven-proof dish. Coat the rolled and tied roast with more lamb rub, then set it on top of the onions. Pour about 1/3 of the stock into the bottom of the pan, along with the wine

Tent the whole dish with tinfoil and carefully transfer to the oven. Roast for three hours total, topping up with more stock every hour until you’ve used the whole packet. After two hours, cut the second lemon into wedges and add these to the base of the pan, along with the olives and oregano, for the final hour

Once cooked, remove the whole pan from the oven. Carefully remove the lamb roast and set it aside, covered, to rest for about 30 minutes. While the lamb rests, skim as much fat off the lemony onion base as you can. If necessary, loosen the mix with a little water

To serve, remove the string from the lamb and use a sharp knife to carve thick slices. Serve with the lemony onions alongside and plenty more chimichurri. We love ours with a dish of crispy Farro Kitchen Duck Fat Potatoes