Herby Lamb Belly with Garlicky Butter Beans

_INGREDIENTS:

• 600-700g lamb belly (2 lamb breasts), prepped by butcher with the bones removed
• sea salt
• freshly ground black pepper
• large bunch of mixed herbs; parsley, mint, basil, rosemary
• 3 Tbsp olive oil
• 2-3 shallots, diced
• 5 garlic cloves, finely chopped
• 1 large carrot, finely diced
• 1½ celery stalks, finely diced
• 1 lemon, zest & juice
• 1 Tbsp tomato paste
• 2 bay leaves
• 200ml white wine
• 2 x 400g cans butter beans
• 200ml chicken stock
• parsley, finely chopped

_{INSTRUCTIONS:}

1. Preheat the oven at 120°C (fan).
2. Lay the lamb belly out flat onto a chopping board, one directly above the other, slightly overlapping. Season with salt and pepper.
3. Roughly chop the mixed herbs and mix in a bowl with 2 tablespoons of olive oil. Slather the herb oil over the lamb surface and roll the lamb, from the longest edge, into a cylinder. Tie butcher's string around, along the roll, every 4-5cm. Then cut the roll into rounds, between the tied sections.
4. In a large heavy based lidded casserole pan, heat the remaining oil and sear the lamb rolls, browning them on each side for 2-3 minutes. Remove and set aside.
5. In the same pan, with the lamb fat, add the diced shallots and sauté for 5-6 minutes until soft and translucent, add the garlic and gently cook for 1-2 minutes. Add the carrots, celery, lemon zest and juice, and slowly cook for a further 4-5 minutes.
6. Deglaze the pan with the white wine and stir in the tomato paste. Add the bay leaves and reduce slightly on a gentle simmer.
7. Strain the beans and add to the pan and stir through the chicken stock. Place the lamb rolls in, cover with the lid and cook slowly in the middle of the oven for around 2-2¼ hours, until the meat becomes tender and easily pulls apart.
8. Remove from the oven, remove the lamb rolls. Stir the beans, taste and season, mix in the freshly chopped parsley and serve, with the rolls back in the pan, and some crusty bread to soak up all the yummy juices.

Recipe by Kylee Newton - Modern Preserver