crispy lamb belly

Ingredients

• Servings: 6
• 1/2 pound whole lamb belly, skin removed
• 1/2 teaspoon smoked paprika, or to taste
• kosher salt and ground black pepper to taste
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 5 mins

Ready Time: 14 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• season lamb belly all over with smoked paprika, salt, and black pepper. wrap lamb in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. place lamb packet in a baking dish.
• roast in the preheated oven until tender for 6 hours. let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• unwrap chilled meat. save any rendered fat that falls away when unwrapping lamb.
• cut meat into 6 equal-size portions. cut 1/8-inch by 1/8-inch slashes in the fat-side of the lamb. season with salt.
• heat 2 tablespoons reserved lamb fat in a skillet over medium heat. place lamb belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. transfer lamb belly to a plate, drizzle with olive oil and season with pepper.