Italian Style Lamb Belly
(Recipe courtesy of Chez Us)

Ingredients:
2 pounds lamb belly (about 4 cut pieces)
1 tablespoon dried oregano
1/2 tablespoon dried fennel
1 tablespoon dried rosemary
1 teaspoon smoked chili flakes
3 garlic cloves, peeled
1 teaspoon salt
1/3 cup sun-dried tomatoes, diced
2/3 cup panko
1/3 cup parsley, minced
Kosher salt, to taste
Black pepper, to tase
Roasted fingerling potatoes

How To:
At least an hour before cooking, take the lamb out of the refrigerator and bring to room temperature.  Trim some of the fat from the lamb belly - leave some of it on the meat as it does keep the meat moist and adds flavor. 

Lightly salt the pieces of lamb belly on both sides and set aside. (You can render down the trimmed fat - over very low heat until most of the fat is removed. You’ll have about 1/4 cup of melted lamb fat that you can use for browning the meat as well as for making the potatoes.)

Place the oregano, fennel, rosemary, chili flakes, garlic, and salt in a mortar and blend to mix together.  If you do not have a mortar you can quickly pulse in a food processor. Mix the herbs with the panko, sun-dried tomatoes, and parsley. 

Reserve 2 tablespoons of the mixture if you are making roasted potatoes. 

Lay the belly out on a cutting board and evenly distribute the panko mixture between the pieces of lamb belly.

Tightly roll each piece of belly starting from the widest end and working towards the narrow end. Tie with three pieces of kitchen cooking twine.

Cooking - two options, grilling or stove/oven roasted.
Stovetop/Oven - 
Over medium-low on the stovetop, heat a medium-sized heavy frying pan. 

Add a little of the rendered lamb fat. 

Lightly brown all sides of the rolled lamb belly.  

Place the pan into a 350 degree preheated oven. 

Cook until the internal meat temperature reaches 130.  

Remove from the oven and cover with foil and let sit for 5 minutes.  

Grill - 
Preheat grill to 425.  

Brown all sides of the rolled lamb belly.  

Cook the lamb until the internal temperature reaches 130.  

Remove from the grill and cover with foil and let sit for 5 minutes.