Slow-Roasted Stuffed Lamb Belly, Farro Salad, And Yogurt Dressing Recipe

If a roast leg of lamb is too much to take on when planning your Easter menu, there are a variety of other cuts to choose from, from chops and racks to shanks and lamb belly (well, breast). It's easy to prepare, and the fat on the meat melts away during cooking, insuring that you have a moist and tender end product every time. Perfect for an Easter dinner for eight! In this recipe, Matthew Accarrino, the executive chef at SPQR, fills the butterflied lamb breast/belly with a delicately-spiced lamb and raisin stuffing before rolling it up into a roulade. — Allison Beck