Crispy Stuffed Lamb Belly with Blood Orange Sauce
Ingredients
- 3 tablespoons mint, finely minced
- 1 tablespoon blood orange zest, finely grated
- 1 cup sheep's milk feta, finely crumbled
- 1 tablespoon olive oil
- 2 pounds lamb belly, off the bone
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 cup fresh blood orange juice
- 1/2 cup dry white wine
- 1 cup beef stock
- 2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 2 teaspoons unsalted butter
- freshly ground black pepper
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