Lamb Belly with Labne and Orval-Braised Beluga Lentils on
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Lamb Belly with Labne and Orval-Brasied Beluga Lentils
Chef Bobby Hellen of Resto – New York, NY
Adapted by
March 2009
Yield: 10 Servings

Lamb Belly:
1 piece rib-on lamb belly
1 pint extra virgin olive oil     
1 cup blended oil (canola and olive oil)
1 pint duck fat           
10 shallots, peeled
3 heads garlic
10 sprigs fresh thyme

12 ounces bacon
5 shallots, brunoise
1 carrot, brunoise
1 head garlic, finely chopped
2 cups beluga lentils
1 cup veal stock
1 bottle Orval (Belgian Trappist beer)
¼ cup kecap manis (sweet soy sauce)

1 pint labne
5 fresh mint leaves, chiffonade
Juice of 1 Meyer lemon

For the Lamb Belly:
Lightly salt the lamb belly and allow to rest at room temperature for 1 hour. In a baking pan combine the olive oil, blended oil, and duck fat with the shallots, garlic, and thyme. Add the lamb belly to the pan and put it in a cold oven. Slowly bring up the temperature to 175°F. Cook for about 10 hours.

For the Lentils:
Sweat the bacon, shallots, carrot, and garlic in a heavy cast iron pot with the lid on. When the vegetables are lightly brown, strain the contents of the pot through a cheese cloth tied with string; reserve the strained fat. Return the fat to the pot and sweat the lentils over medium heat until they are coated. Add the veal stock, Orval, kecap manis, and the bacon-vegetable sachet. Cook until the lentils are tender and the liquid has a viscous texture. Mix in the carrots and shallots from the sachet.

For the Labne:
Mix the labne with the mint and lemon juice. Set aside until ready to use.

To Assemble and Serve:
Slice the lamb belly into 20 pieces; sear pieces until golden brown on all sides. Spoon a dollop of labne and lentils on each plate and top with two pieces of lamb belly. Serve immediately.