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:
covered percent of daily need
