Servings: 12
INGREDIENTS
2 bellies (12 pounds) American Lamb belly/breast, bone-in or boneless
6 tablespoons Garlic, roasted, mashed
6 tablespoons Confit spice mixture (black pepper, thyme, bay, ginger, nutmeg and allspice)
2 tablespoons Black pepper, cracked
1-1/2 tablespoons Kosher salt
Nonstick cooking spray
Wood chips for smoking, soaked 3 cups (hickory, pecan, apple, alder, etc.)
12 Flatbreads, pre-grilled
9 ounces Baby arugula, shredded
2 to 3 tablespoons Olive oil
2 tablespoons White balsamic vinegar
Salt and pepper as needed
1-1/2 cups Parmesan, shaved
DIRECTIONS
METHOD:
Rinse and pat dry lamb bellies. Place in 3-inch-high full-size hotel pan; hold. In a bowl, mix together garlic, confit spices, pepper and salt; rub evenly over surface of lamb. Cover well; refrigerate at least 1 day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in 250ºF convection oven (or 300°F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.
In a prepared smoker, place lamb inside on the rack not directly over fire or heat; cover and smoke, using soaked wood chips, for at least 1 hour or until bellies are crisp, browned and tender. Remove from smoker; cover and cool slightly. Remove bones gently if applicable; chill.
Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425ºF convection oven (or 475°F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil and vinegar. Season with salt and pepper to taste. Divide mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.
To serve: Top each arugula-topped flatbread with 5 ounces of crisp lamb belly pieces; sprinkle each with 2 tablespoons of Parmesan.
Recipe and image provided by the American Lamb Board