Brussel Sprouts with Crispy Lamb Belly

This is a sophisticated and delicious dish that will impress all of your guests. The best part is that you can cure the...
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Brussel Sprouts with Crispy Lamb Belly

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This is a sophisticated and delicious dish that will impress all of your guests. The best part is that you can cure the lamb belly days in advance. When you begin to brine your turkey a few days before the big event cure your lamb as well. Your guests will appreciate a well thought out lunch option.

Ingredients

For the brussel sprouts with crispy lamb belly:

  • 1 Tablespoon olive oil
  • 200 Grams cured lamb belly, sliced thin ½ inch pieces (recipe below)
  • 1 Pound brussel sprouts, cored and leaves separated
  • Zest and juice of one lemon, divided
  • Salt, to taste
  • Cracked black pepper, to taste

For the cured lamb belly:

  • 1 1/2 Tablespoon fennel pollen
  • 3/4 Teaspoons black peppercorns
  • 3/4 Teaspoons freshly grated nutmeg
  • 2/4 Teaspoons crushed red pepper
  • 2 Tablespoons rosemary, very finely chopped
  • 2 large garlic cloves, minced
  • 1/2 Cup kosher salt
  • 1/8 Cup maple sugar
  • 500 Grams lamb belly

Directions

For the brussel sprouts with crispy lamb belly:

Add oil to pan and sauté lamb belly till browned. Then add Brussel sprouts to lamb belly and fry till crispy. Add lemon zest and season with salt and black pepper. Finish with a drizzle of lemon juice for a touch of acidity.

For the cured lamb belly:

Mix all ingredients and cover lamb belly. Place into shallow container and cover. Place in fridge for 2 days. Rinse off spice mixture and pat dry. Use as needed. You can save left over belly in refrigerator for future use up to two weeks.   

 

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.