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This tender lamb belly flatbread appetizer will be a showstopper at any dinner party. Lamb belly or breast, bone-in or boneless—the choice is yours. The roast and smoke process allows these simple ingredients to create a bold and savory flavor. Each bite is packed with crisp lamb bites, nutty parmesan, arugula, and a kick of garlic. Pro tip: serve the flatbread sliced for larger crowds.
Lamb belly flatbread with parmesan, arugula & roasted garlic
2 bellies (12 pounds) lamb belly/breast, bone-in or boneless
6 tablespoons garlic, roasted, mashed
6 tablespoons confit spice mixture (black pepper, thyme, bay, ginger, nutmeg, and allspice)
2 tablespoons black pepper, cracked
1-1/2 tablespoons Kosher salt
Nonstick cooking spray
3 cups soaked wood chips for smoking (hickory, pecan, apple, alder, etc.)
12 flatbreads, pre-grilled
9 ounces baby arugula, shredded
2-3 tablespoons olive oil
2 tablespoons white balsamic vinegar
Salt and pepper as needed
1-1/2 cups parmesan, shaved
Rinse and pat dry lamb bellies. Place in a 3-inch high full-size hotel pan and set aside. In a bowl, mix together garlic, confit spices, pepper, and salt; rub evenly over the surface of the lamb. Cover tightly and refrigerate for at least one day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in a 250 degrees F convection oven (or 300 degrees F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.
In a prepared smoker, place the lamb on a rack not directly over fire or heat; cover and smoke using soaked wood chips for at least one hour or until bellies are crisp, browned, and tender. Remove from smoker; cover and cool slightly. Remove bones gently, if applicable, and chill.
Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425 degrees F convection oven (or 475 degrees F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil, and vinegar. Season with salt and pepper to taste. Divide the mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.
To serve: Top each arugula-topped flatbread with 5 ounces of crisp lamb belly pieces; sprinkle each with 2 tablespoons of Parmesan.