Recipe Provided ByAmerican Lamb Board
- 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
- 3 cups wood chips for smoking, soaked (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
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.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest