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
¼ tsp. cumin, toasted and ground
1 cup stale country bread, diced
1 Tbsp. raisins, soaked and drained
2 Tbsp. bulgur wheat, soaked in hot water, water reserved
1 egg
1 cup white wine
Summer Farro Salad:
¾ cup farro, rinsed and boiled until tender in salted water
1 cucumber, medium-sized, halved, seeded and sliced into ½ rounds
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
1 Tbsp. mint, chopped
1 Tbsp. parsley, chopped
3 radishes, sliced
1 Tbsp. raisins, soaked and drained
as needed, lemon juice
Yogurt Dressing:
¼ cup Greek-style yogurt
1½ Tbsp red wine vinegar
2 Tbsp. olive oil
½ Tbsp. dill, chopped
Saute onion in olive oil for 5 minutes. Remove onions and turn heat to low. Add spices and toast in oil for 3 minutes; remove from heat and cool.
Mix onion with the bread, raisins, bulgur, egg, ground lamb and spices. Season boneless lamb belly with salt and pepper. Place stuffing inside the belly, roll and tie.
Place wine in bottom of racked roasting pan. Place stuffed lamb on top; cover with foil and place in a 300°F oven. Roast lamb, covered, for 2 hours. Remove foil and cook an additional 15 minutes, basting with the cooking juices. Remove lamb from the oven and allow to rest for 20 minutes.
Mix all ingredients for the farro salad in a large bowl and season with salt, pepper and lemon juice. In small bowl, mix all ingredients for yogurt dressing. Toss the farro salad with the yogurt dressing. Serve farro salad along with slice of stuffed lamb belly.
