Grilled Cumin Lamb Belly
Grilled Cumin Lamb Belly
2 lamb breasts (about 1.5 pounds each)
1/4 cup plus 2 tsp pomegranate molasses
1 Tbsp Tangier N.23
3 cloves garlic, smashed
1/2 small onion
2 tsp salt
2 Tbsp sajira
1/4 cup whole cumin seeds
Score the lamb breasts along the ribs on the fat cap side, add to a pressure cooker or Instant Pot along with 1 cup water, 1/4 cup pomegranate molasses, Tangier, garlic, onion, and salt, bring to pressure and cook for 40 minutes, then quick release. If you don't have a pressure cooker you can also braise them in a covered dish in the oven (or on the grill over indirect heat) for 2 1/2 hours at 350°F, just add an additional two cups of water to the pot since you'll have more evaporation.
Start a hot fire on a grill outdoors and prep for direct cooking. If you don't have access to a grill they can also be grilled under the broiler.
Save the cooking liquid for another dish (it makes a great base for kharcho soup), and allow the lamb to rest and cool slightly.
Mix the aleppo or Izak with the sajira and cumin and enough olive oil to form a loose paste. Brush each belly on the fat cap side with the reserved pomegranate syrup, then coat thoroughly with the spice mixture..
Grill cap side up for 4-6 minutes, covered, or until deeply browned, carefully flip the bellies and grill, covered, for 2-3 minutes more. A little bit of burning is ok. Reverse the order of these directions if cooking under a broiler.
Remove to a cutting board and slice the meat from the bones, then cut into large chunks, the bones can be crisped up to gnaw on later.
Try serving with fluffy Turkish bread or other flat bread, grilled tomatoes and lemon halves, and rice (Za'atar Rice is excellent).
Variations & Ideas:
• Shred the meat and try it as a taco filling paired with finely chopped red onion and zhoug crema.
• Not a lamb fan? Try beef short or back ribs. Due to the size they will require 20-30% more braising time.
• If you enjoy a garlicky kick, try using toum to coat the racks before encrusting them with spices.
• Use black vinegar and Sri Lanka N.14 in the broth and whole cumin with crushed chilies and ground sichuan pepper for the crust for a northern Chinese twist, serve with fluffy white rice and a salad of shredded scallions, jalapeño, and cilantro with a bit of black vinegar and hot oil.Food image and recipe.
Questions about this recipe? Contact us at firstname.lastname@example.org.