1Lamb neck(this can be obtained at any good quality butchers)
100gFlour
3Eggsbeaten
500gBreadcrumbs
10sprigsMintfreshly chopped
Red wine vinegarto season
Salt
Pepperfreshly ground
A small herb bag
2Juniper berries
10black peppercorns
1bay leaf
5sprigsthyme
1sprigrosemary
For the Mirepoix
2Carrots
2sticksCelery
1Onion
1Leek
1headGarlic
Instructions
Brown off the mirepoix in a pan then deglaze with the wine. Reduce the wine by 2/3 then add the both stocks. Place the lamb belly and neck into the pan (making sure it is submerged). Bring the braise to a gentle simmer, then Place a lid and cook for 3 hours or until the meat is falling away from the bones. Set aside and leave to cool.
Once cooled remove the meat and pick down into small pieces. Pass off the liquid and reduce down to a thick glaze.
Once done in a large bowl place the picked meat, glaze and freshly chopped mint, mix well. Season with red wine vinegar, salt and pepper. (the vinegar helps cut through the richness of the glaze). Ball the mixture into 10g portions
To coat the bon bons, place the seasoned flour in a bowl and set aside, repeat this process with both the beaten eggs and bread crumbs.
Flour all the balls then individually coat in the beaten egg and finish by rolling in the breadcrumbs.
Deep fry for 3 minutes at 180 degrees.
To serve, Steven suggests suggests a dijon mayonnaise “as it has the sharpness to cut through the rich flavours.”