Rolled Lamb Belly Recipe

Prep and Butterfly

Trim excess silver skin from the lamb belly so it lies flat. If the belly is too thick in places, use a sharp knife to butterfl y or pound it gently with a meat mallet to an even 1/2-inch thickness.

Season and Layer

Combine kosher salt, black pepper, ground coriander, minced garlic, fresh thyme, lemon zest, and 2 tablespoons olive oil in a small bowl. Rub this mixture evenly across the entire surface of the lamb belly.

Roll and Tie

Starting at one short end, tightly roll the belly into a uniform cylinder. Tie the roll at 1 to 1 1/2-inch intervals with butcher twine (about 6–8 ties) so it holds shape during cooking.

Sear

Preheat oven to 325°F (160°C). Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the rolled belly on all sides (including ends) until well browned, about 3–4 minutes per side. Use tongs to rotate and achieve even browning.

Braise

Remove skillet from heat. Pour 1 cup stock and optional 1 cup white wine into the pan (they will steam; deglaze by scraping browned bits). Add any pan juices, then cover the skillet tightly with foil or a lid and transfer to the oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, until the meat is tender and a probe inserted near the center registers about 145–155°F depending on doneness preference.

Rest and Slice

Transfer the roll to a cutting board, tent with foil, and rest 15 minutes. Remove twine and slice into 1/2- to 3/4-inch medallions. Reserve pan juices for finishing sauce.

Finish Sauce (optional)

Place skillet over medium heat, add any reserved braising liquid, bring to a simmer and reduce slightly. Whisk in 1 tablespoon cold butter to gloss the sauce, adjust seasoning with salt and pepper, then spoon over sliced lamb.

Soak bulgur: place the bulgur in a medium bowl and pour 1 cup boiling water over it. Cover and let sit 15 minutes, or until the bulgur is tender and has absorbed the water. If any liquid remains, drain it off and fluff with a fork.

Mix dressing: whisk together lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.

Combine: add chopped dried cranberries, chopped parsley, chopped mint, and sliced green onions to the bulgur. Pour the dressing over the mixture and toss to combine. Taste and adjust salt, pepper or lemon as needed. Chill 15–30 minutes to let flavors marry.

Prep peppers: rinse and dry the Charleston peppers. Leave whole, and if some are larger you can halve them lengthwise, leaving seeds for heat if desired.

Cook peppers: heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add smashed garlic and cook 30 seconds until fragrant. Add peppers in a single layer and cook, stirring occasionally, until blistered and softened, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finish sauce: reduce heat to medium, add 1 tablespoon sherry vinegar and 1 teaspoon honey, toss to coat and cook 30–60 seconds. Remove garlic clove before serving if desired.

To serve: place a generous spoonful of cranberry tabbouleh on each plate. Fan or stack 3–4 medallions of sliced rolled lamb belly atop or beside the tabbouleh. Spoon a little finished braising sauce over the lamb for gloss and flavor.

Add peppers: arrange blistered Charleston peppers next to the lamb. Spoon any pan sauce or vinaigrette from the peppers lightly over the peppers and lamb.

Garnish: scatter microgreens or baby herbs over the dish and serve with lemon wedges on the side for squeezing.