Belcampo's Pulled Lamb Belly Sandwich
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Ingredients (13)
For the lamb:
- 2 pounds lamb belly
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, peeled and smashed
- 1 teaspoon ground fennel seed
- 1 teaspoon ground cumin
- 3 teaspoons paprika
For the sandwich:
- 4 fairly soft French sandwich rolls, split
- Unsalted butter, melted
- 1/2 cup aioli or mayonnaise, blended with 1 teaspoon harissa
- Cilantro leaves, torn
- Wild arugula
- Lemon juice
Tip
How to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Tip
How to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Next: How to Thaw Lamb
Tip
How to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Pick Lamb
A recipe for pulled lamb belly sandwiches from Belcampo Meat Co. The lamb braises slowly for 10 hours before being shredded and piled onto toasted French rolls with harissa aioli.
Instructions
To make the pulled lamb:
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1
Heat the oven to 250°F. To a roasting pan or other large ovenproof dish, add the lamb belly, salt, pepper, garlic cloves, fennel, cumin, and paprika. Mix everything together, cover the pan with foil, and cook until the meat softens, about 10 hours.
-
2
Remove the meat from the resulting braising liquid and allow both to cool. Lift the solidified fat from the liquid, pour the liquid into a saucepan over medium-high heat, and reduce until thickened. Shred the meat by hand and recombine with the thickened liquid. Use right away, or cool and store in the fridge.
To assemble the sandwich:
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1
Toast the rolls and paint them with the melted butter. Spread 2 tablespoons of the harissa aioli on a roll and top with 1/3 pound of the hot pulled lamb, some torn cilantro, wild arugula, and a squeeze of lemon. Repeat with the remaining rolls.
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