• Jarnard Sutton

In the Kitchen with Chef de Cuisine Jenny Goycochea of Tasting Room Del Mar

Tasting Room Del Mar is giving diners an unique experience with its tasting portions and beer/wine pairings. Chef de cuisine Jenny Goycochea chats with In the Kitchen about her savory braised lamb belly recipe and her journey leading up to her position as chef de cuisine for Tasting Room Del Mar.

Braised Lamb Belly

$12

Can you tell us about the braised lamb belly dish you prepared in the video?

This dish is a braised lamb belly roulade. We get this beautiful lamb belly from superior farms that is located just outside of Sacramento, California where they've been sustainably raising lambs since 1964. The belly is prepared by marinating in a mixture of harissa paste (we make this in-house, it's a blend of dried chilies and spices central to Moroccan cuisine), preserved lemon, agave and Arbequina olive oil. Then we roll it and fill it with some more preserved lemon, a little oregano and freshly ground black pepper. I tied the loins up to keep them together and then seared them off before braising them with carrots, onion, celery, red wine and chicken stock. They are braised and covered for three and a half hours. It's served with a charred eggplant, yogurt sauce, baby squash, eggplant, mint-dill gremolata. The dish is garnished with pickled pearl onions, purple daikon and purple onion blossoms.

What's the key component to this dish?

The key component is definitely the lamb belly. When you're working with such a beautiful protein, it makes it easy to build a dish around it.

What makes your braised lamb belly unique? Is this a traditional way of making lamb belly?

I think the Moroccan influence definitely takes it in an interesting direction and the fact that we make every single component in-house. You can buy pre-made harissa, but we take the extra time to make it because we care about the quality. Also, the fact that it's a roulade (rolled up) makes it special and visually appealing.

Describe the taste to someone who haven't had this dish?