Slow Roasted Stuffed Lamb Belly

• 1/4 red onion, minced
• 1/2 teaspoon fennel seed, toasted and ground
• 1/4 teaspoon black pepper, toasted and ground
• 1/4 teaspoon chili flakes
• 1 cup stale country bread, diced
• 1 tablespoon raisins, soaked and drained
• 2 tablespoons bulgur wheat, soaked and drained in hot water, water reserved
• 1 egg
• 1 American lamb breast, bones removed and butterflied
• 1/2 pound ground American lamb shoulder
• twine
• 3/4 cup farro, rinsed and boiled till tender in salted water
• 1 medium sized cucumber, halved, seeded, and sliced into 1/2 inch rounds
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon mint, chopped
• 3 radishes, sliced
• 1 tablespoon raisins, soaked and drained
• fresh lemon juice, as needed
• 1/4 cup yogurt, Greek style
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 tablespoon dill, chopped

1. Preheat the oven to 300 degrees.
2. Saute onion in olive oil over medium heat for 5 minutes.
3. Add spices and toast in the oil for 3 minutes.
4. Remove from heat and cool.
5. Combine the onion mixture with the bread, raisins, bulgur, egg & ground lamb.
6. Season the boneless lamb belly with salt and pepper to taste.
7. Place the stuffing inside the belly, roll the belly up and tie with cooking twine.
8. Place the stuffed lamb on a racked roasting pan with one cup of white wine in the bottom.
9. Cover with foil and roast the lamb covered in the oven for two hours.
10. Remove foil cover and cook an additional 15 minutes, basting with the cooking juices.
11. Remove lamb from the oven and allow it to rest for 20 minutes.
12. Slice the lamb belly and serve with farro salad.

red onion, fennel, black pepper, chili flakes, stale country bread, raisins, bulgur wheat, egg, lamb breast, lamb shoulder, twine, till tender, cucumber, red onion, cherry tomatoes, mint, radishes, raisins, lemon juice, yogurt, red wine vinegar, olive oil, dill

Taken from www.foodrepublic.com/recipes/slow-roasted-stuffed-lamb-belly/ (may not work)