Lamb Belly & Arugula on Flatbread Recipe from Central Grazing Company

Ingredients

• 2 bellies (12 pounds) lamb belly/breast, bone-in or boneless
• 6 tablespoons garlic, roasted, mashed
• 6 tablespoons confit spice mixture (black pepper, thyme, bay, ginger, nutmeg, and allspice)
• 2 tablespoons black pepper, cracked
• 1-1/2 tablespoons Kosher salt
• Nonstick cooking spray
• 3 cups soaked wood chips for smoking (hickory, pecan, apple, alder, etc.)
• 12 flatbreads, pre-grilled
• 9 ounces baby arugula, shredded
• 2-3 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• Salt and pepper as needed
• 1-1/2 cups parmesan, shaved