Home Cured Lamb Belly Tacos

Home Cured Lamb Belly Tacos is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. For $2.27 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 343 calories, 20g of protein, and 27g of fat. A couple people made this recipe, and 55 would say it hit the spot. A mixture of lamb, roma tomato, garlic powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. From preparation to the plate, this recipe takes roughly 25 minutes. It is a rather cheap recipe for fans of Mexican food. It is brought to you by Freerange Human. With a spoonacular score of 77%, this dish is solid. Similar recipes include Salt-cured Pork Belly With Leek Greens, Home-cured Bacon, and Home-cured Olives.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 sprig fresh mint finely chopped

1 sprig fresh rosemary finely chopped

1tbs garlic powder

1 lb lamb belly

1 Tbs mustard powder

1 roma tomato cut into ½ inch cubes

romaine hearts for taco shells

3 Tbs salt

Equipment:

mortar and pestle

mixing bowl

glass baking pan

frying pan

Cooking instruction summary:

Rinse lamb belly with water, pat dry and set aside.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.Liberally coat lamb belly with cure mixture.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.Once lamb is finished curing, remove from refrigerator, rinse and pat dry.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.Set aside and allow to rest.Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.

 

Step by step:


1. Rinse lamb belly with water, pat dry and set aside.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.Liberally coat lamb belly with cure mixture.

2. 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.Once lamb is finished curing, remove from refrigerator, rinse and pat dry.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.Set aside and allow to rest.Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.


Nutrition Information:

Quickview
351k Calories
20g Protein
27g Total Fat
5g Carbs
19% Health Score
Limit These
Calories
351k
18%

Fat
27g
42%

  Saturated Fat
11g
73%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
82mg
28%

Sodium
5307mg
231%

Get Enough Of These
Protein
20g
41%

Vitamin A
6412IU
128%

Vitamin K
79µg
75%

Vitamin B12
2µg
44%

Selenium
25µg
37%

Vitamin B3
7mg
36%

Folate
124µg
31%

Zinc
4mg
28%

Phosphorus
228mg
23%

Vitamin B2
0.3mg
18%

Iron
2mg
16%

Potassium
510mg
15%

Vitamin B1
0.21mg
14%

Vitamin B6
0.26mg
13%

Manganese
0.23mg
12%

Magnesium
44mg
11%

Copper
0.19mg
9%

Vitamin B5
0.89mg
9%

Fiber
2g
9%

Vitamin C
5mg
6%

Calcium
53mg
5%

Vitamin E
0.51mg
3%

covered percent of daily need
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