Need some inspiration for spring holiday cooking with our grass-fed lamb?

Crispy Stuffed Lamb Belly + Blood Orange Sauce

Ingredients:

2 pounds boneless lamb belly

3 tablespoons mint, finely minced

1 tablespoon blood orange zest, finely grated

1 cup sheep's milk feta, finely crumbled

1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon kosher salt

1 tablespoon olive oil

1 cup fresh blood orange juice

1/2 cup dry white wine

1 cup beef stock

2 tablespoons honey

1/2 teaspoon Dijon mustard

1 teaspoon unsalted butter

freshly ground black pepper

Directions:

Preheat the oven to 250 degrees. Combine the mint, orange zest and crumbled feta in a small bowl. Add 1 tablespoon of olive oil and mix together well to form a paste. Lay the lamb belly flat, fat side down, and smear the feta paste evenly over the entire surface, avoiding the very edges. Starting from the short edge, roll the belly up and tie every inch or so with butcher’s string.

Combine the minced garlic, salt and 1 tablespoon olive oil and rub all over the surface of the lamb belly. Place the roast into a Dutch oven, fattier side up, and pour the blood orange juice, white wine and beef stock in. Cover tightly with a lid, or layers of foil, and bake for 2 hours. A knife should slip easily through the meat when it’s done. Remove the lamb belly from the pot and place in a shallow pan. Increase the oven to broil and return the lamb to the oven until it’s brown and crispy, about 3-5 minutes.

In the meantime, bring the sauce to a boil, then turn the heat down slightly. Stir in the honey, butter, and mustard and keep at a strong simmer, reducing sauce to desired thickness, adding fresh pepper and salt to taste.

Adapted from Newel Tasting Tables