8-Hour Smoked Lamb Belly
🍳 smoker
⏱ 600 min
🍽 serves 10
📋 20 ingredients
Nutrition per serving
191
calories
3.7g
protein
22.9g
carbs
10.9g
fat
Ingredients per serving
- 0.5 each Lemons
- 0.4 lb lamb belly
- 0.2 tsp Kosher Salt
- 0.2 tbsp herbs (thyme, rosemary)
- 0.2 cup dukkah
- 0.1 oz sugar
- 0.1 oz cumin
- 0.1 oz coriander
- 0.1 tsp cracked pepper
- 0.1 cup apple wood chips
- 0.1 oz wild rice
- 0.1 oz Large Carrots
- 0.1 oz micro mint
- 0.1 tbsp smoked Maldon salt
- 0.1 oz micro cilantro
- 0.05 oz cinnamon
- 0.05 cup sumac onion
- 0.025 oz pomegranate molasses
- 0.025 oz tahini
- 0.025 cup Olive Oil
Method
1. Mix salt, sugar, cumin, coriander, cracked pepper, and cinnamon in a bowl.
2. Rub the lamb belly with the spice mixture, ensuring it is evenly coated. Place in a dish and refrigerate for at least 12 hours to cure.
3. Preheat your smoker to 85°F using apple wood chips.
4. Place the cured lamb belly on the smoker rack and smoke for 8 hours, maintaining a consistent temperature of 85°F.
5. After smoking, preheat your oven to 250°F.
6. Transfer the smoked lamb belly to a roasting pan and place it in the oven. Roast for 4 hours or until the internal temperature reaches 165°F.
7. Remove from the oven and let it cool completely before slicing into thin pieces.
8. For the tahini-pomegranate sauce, mix pomegranate molasses with tahini to a smooth consistency. Adjust the thickness with water if necessary.
9. Cook wild rice according to package instructions; add chopped herbs during the last 5 minutes of cooking.
10. Halve lemons and roast them in the oven at 375°F for about 10-15 minutes, until slightly charred.
11. Roast carrots at 425°F for 20-25 minutes, or until tender and caramelized.
12. To serve, arrange sliced lamb belly on a wood board. Drizzle with tahini-pomegranate sauce. Garnish with dukkah, micro mint, sumac onion, smoked Maldon salt, and micro cilantro. Serve alongside herbed wild rice, charred lemon halves, and roasted carrots.
