Jul 13 2026
Restaurants›Redbird›Grilled Lamb Belly Recipe

Grilled Lamb Belly Recipe

Inspired by Redbird
Time2h
Serves4

labneh, spiced walnut vinaigrette, peach, fregola, mint

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Ingredients

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Lamb Belly

Labneh

Spiced Walnut Vinaigrette

Fregola and Peach

Method

Prepare Lamb Belly

  1. 1

    Marinate the Lamb

    In a bowl, mix olive oil, salt, black pepper, and minced garlic. Rub this mixture all over the lamb belly. Let it marinate for at least 2 hours or overnight in the refrigerator.

  2. 2

    Grill the Lamb

    Preheat the grill to medium-high heat. Grill the lamb belly for about 15-20 minutes per side, or until nicely charred and cooked through. Let it rest before slicing.

Make Labneh

  1. 3

    Prepare Labneh

    In a mixing bowl, combine Greek yogurt, salt, olive oil, and lemon juice. Stir well and let it sit in the fridge for at least 1 hour to thicken.

Prepare Spiced Walnut Vinaigrette

  1. 4

    Blend Vinaigrette

    In a blender, combine toasted walnuts, olive oil, red wine vinegar, honey, cumin, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

Cook Fregola and Combine

  1. 5

    Cook Fregola

    In a pot, bring salted water to a boil and add fregola. Cook according to package instructions until al dente, then drain and toss with olive oil, diced peach, and chopped mint.

Serve

  1. 6

    Plate the Dish

    On a serving platter, spread the labneh, top with sliced grilled lamb belly, and drizzle with spiced walnut vinaigrette. Serve the fregola and peach on the side, garnished with additional mint.

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