Brussel Sprouts With Crispy Lamb Belly

Name: Brussel Sprouts With Crispy Lamb Belly
Ingredients: 1 tablespoon olive oil; 200 gram 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; 1 1/2 tablespoon fennel pollen; 3/4 teaspoon black peppercorns; 3/4 teaspoon freshly grated nutmeg; 2/4 teaspoon crushed red pepper; 2 tablespoon rosemary, very finely chopped; 2 large garlic cloves, minced; 1/2 cup kosher salt; 1/8 cup maple sugar; 500 gram lamb belly

SIMI Wine|Oct. 26, 2015 3:25 pm EST

4 (1 ratings)

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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.

Servings

1

Ingredients

1 tablespoon olive oil
200 gram 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
1 1/2 tablespoon fennel pollen
3/4 teaspoon black peppercorns
3/4 teaspoon freshly grated nutmeg
2/4 teaspoon crushed red pepper
2 tablespoon rosemary, very finely chopped
2 large garlic cloves, minced
1/2 cup kosher salt
1/8 cup maple sugar
500 gram lamb belly

Directions

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.
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.