Preheat your oven to 300°F (150°C). Season the lamb belly with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb belly on all sides until golden brown, approximately 5-7 minutes. Transfer the skillet to the oven and roast for 2 hours.

Glaze

After 2 hours, mix honey and harissa paste in a bowl. Brush the glaze over the lamb belly, then increase the oven temperature to 400°F (200°C) and roast for an additional 30 minutes or until crispy.

Making the Spiced Eggplant Baba

Roast Eggplant

While the lamb is roasting, pierce the eggplant with a fork and roast it in the oven at 400°F (200°C) for 30-40 minutes until soft. Let it cool, then scoop the flesh into a bowl.

Blend Ingredients

Add tahini, lemon juice, garlic, cumin, salt, and olive oil to the bowl with eggplant. Blend until smooth and creamy. Adjust seasoning to taste.

Preparing the Herb and Corn Relish

Mix Relish

In a medium bowl, combine corn kernels, chopped parsley, cilantro, finely diced red onion, lime juice, and salt. Mix well and set aside.

Serving

Plate the Dish

Once the lamb belly is crispy, remove it from the oven and let it rest for 10 minutes. Slice it into portions and serve with spiced eggplant baba, fresh tomato slices, and herb and corn relish.