Home Cured Lamb Belly Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb lamb belly
  • 3 tbs salt
  • 1 sprig fresh rosemary finely chopped
  • 1 sprig fresh mint finely chopped
  • 1 tbs mustard powder
  • 1tbs garlic powder
  • 1 roma tomato cut into ½ inch cubes
  • romaine hearts for taco shells
  • feta or goat cheese (optional)
Instructions
  1. Rinse lamb belly with water, pat dry and set aside.
  2. In a medium mixing bowl, thoroughly combine salt, rosemary, mint, mustard powder, and garlic powder. If you have a mortar and pestle, use that to combine spices. I find that it enhances the flavor somewhat...could be all mental but I still like to use it when I can.
  3. Liberally coat lamb belly with cure mixture.
  4. Place coated lamb belly in a covered glass baking dish in the refrigerator for 3 days and up to 5 days turning belly once per day.
  5. Once lamb is finished curing, remove from refrigerator, rinse and pat dry.
  6. In a large skillet, sear lamb belly on a high heat using a stable animal fat such as tallow or lard. About 2-3 minutes per side.
  7. Set aside and allow to rest.
  8. Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/home-cured-lamb-belly-tacos/