Ed Anderson/The American Lamb Board
From: Executive chef Matthew Accarrino, SPQR, San Francisco. Yield: 6 servings. Stuffed Lamb Belly: 1 lamb breast, bones removed and butterflied ½ lamb shoulder, cut into 1” cubes, salted and refrigerated overnight, then ground ½ red onion, minced ¼ tsp. fennel seed, toasted and ground ¼ tsp. black pepper, toasted and ground ¼ tsp. chili flakes ¼ tsp. cumin, toasted and ground 1 cup stale country bread, diced 1 Tbsp. ...
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