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.
- Yields: 4 sandwiches
- Difficulty: Easy
- Total: 20 mins, plus 12 hrs braising and cooling time
- Active: 20 mins
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
To make the pulled lamb:
- 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.
- 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:
- 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.