American Lamb Belly & Arugula on Flatbread

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.