Lamb Loin Wrapped in Its Belly from Whole Beast Butchery by Ryan Farr
This is just like a porchetta, only smaller (and, of course, it’s lamb not pork). The cut I use here is the completely boned-out rack of lamb but with a much longer piece of the belly attached...
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Ingredients
- black pepper
- dried red chile flakes
- paprika
- ground coriander seeds
- shallot
- lemon zest
- garlic cloves
- slivered fresh mint leaves
- slivered fresh basil leaves
- slivered flat-leaf parsley leaves
- slivered fresh cilantro leaves
- extra-virgin olive oil
- lamb loin
- fine sea salt
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