Lamb - Belly
For the lamb belly:
Preheat the oven to 300 degrees. Sauté onion in olive oil over medium heat for 5 minutes. Add spices and toast in the oil for 3 minutes. Remove from heat and cool.
Combine the onion mixture with the bread, raisins, bulgur, egg, and ground lamb. Season the boneless lamb belly with salt and pepper to taste. Place the stuffing inside the belly, roll the belly up and tie with cooking twine.
Place the stuffed lamb on a racked roasting pan with one cup of white wine in the bottom. Cover with foil and roast the lamb covered in the oven for 2 hours. Remove foil cover and cook for an additional 15 minutes, basting with the cooking juices. Remove lamb from the oven and allow it to rest for 20 minutes.
For the farro salad:
In a large bowl, combine all of the ingredients for the farro salad and season with salt, pepper, and lemon juice to taste. Set aside.
For the yogurt dressing:
Combine all ingredients in a small jar. Add the yogurt dressing to the farro salad and toss until combined.
Slice the lamb belly and serve with farro salad.
If a roast leg of lamb is too much to take on when planning your Easter menu, there are a variety ofother cuts to choose from, from chops and racks to shanks and lamb belly (well, breast). It's easy to prepare, and the fat on the meat melts away during cooking, insuring that you have a moist and tender end product every time. Perfect for an Easter dinner for eight!
In this recipe, Matthew Accarrino, the executive chef at SPQR, fills the butterflied lamb breast/belly with a delicately-spiced lamb and raisin stuffing before rolling it up into a roulade. — Allison Beck