Slow-Roasted Stuffed Lamb Belly, Farro Salad and Yogurt Dressing

From: Executive chef Matthew Accarrino, SPQR, San Francisco.  Yield: 6 servings.

Stuffed Lamb Belly:
1 lamb breast, bones removed and butterflied
½ lamb shoulder, cut into 1” cubes, salted and refrigerated overnight, then ground
½ red onion, minced
¼ tsp. fennel seed, toasted and ground
¼ tsp. black pepper, toasted and ground
¼ tsp. chili flakes

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