Pan-seared lamb belly is an incredibly delicious dish, and it cooks quickly with incredible flavor.
If you take the care to season it beforehand as I did and leave the meat in the fridge, it will become even more flavorful.
Lamb belly is not a very meaty part of this meat and also has the right amount of fat to add flavor during cooking.
Just ask your butcher for the lamb belly, have it cut into strips and then season it as I recommend, and you’re all set!
If you pair it with a side of potatoes, it will be truly fantastic; yes, it’s true I am very fond of potatoes, but in this case, they pair very well.
So follow the recipe and let me know if you liked it.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approximately 642 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pan-Seared Lamb Belly
- 2 lbs Lamb Belly
- to taste Salt
- to taste Rosemary
- to taste Ground Pepper
- 1 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 1/4 cup White Wine
Preparation of Pan-Seared Lamb Belly
Take the lamb belly and cut it into strips about 2 fingers wide, or have your butcher do it.
Place the meat in a bowl and season with oil, salt, pepper, rosemary, and peeled and chopped garlic cloves, mix well, and place in the fridge for at least 30 minutes.
Take a non-stick pan, heat the pan, and add the seasoned meat, stir to lightly sear it, then add 1/4 cup of white wine, stir and let it cook covered for at least 20 minutes over medium heat, stirring occasionally.
Cooking will be finished when the meat is well-browned on the surface and the liquid has reduced.
