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Stuffed Lamb Belly with Black Pepper and Cranberry Compote

Recipe Date:
November 11, 2013
Serving Size:
Cook Time:
Imperial (US)

Pair with our Dry Creek Valley Zinfandel.

  • 1 1/2 Tbsp fennel pollen
  • 3/4 tsp black peppercorns
  • 3/4 tsp freshly grated nutmeg
  • 3/4 tsp crushed red pepper
  • 2 Tbsp very finely chopped rosemary
  • 2 large garlic cloves, minced
  • 1/2 white onion, minced fine
  • 1 Tbsp currants, soaked and drained
  • 2 Tbsp bulgur wheat, soaked and drained in hot water, water reserved
  • 1 egg
  • 1 lamb breast or belly, butterflied
  • 250g ground lamb
  • 500ml of Simi Dry Creek Zinfandel (about 2/3 bottle)
  • 1 lb. cranberries
  • 1 cup sugar
  • 1/3 cup apple juice
  • 3 Tbsp lime juice
  • 1/3 cup orange juice
  • 1 pinch salt
  • 1 sheet gelatin
  • 4 Tbsp Grand Marnier

For Lamb Belly:
Preheat oven to 325 degrees. Sauté white onion in olive oil over medium heat for 4 minutes. Add fennel pollen, peppercorns, nutmeg, red pepper, rosemary and garlic to oil and sauté for another 3 minutes. Remove from heat and cool. Season boneless lamb belly with salt and pepper. Add onion mixture to currants, bulgur, egg and ground lamb. Mix thoroughly. Place onion mixture inside belly, roll the belly and tie with cooking twine in 1" intervals along the whole belly. Place tied belly on a racked roasting pan with one cup of Simi Dry Creek Zinfandel in the bottom. Cover lamb with foil and roast in oven for 1 1/2 hours. Remove foil and cook an additional 30 minutes, basting with wine and drippings from bottom of roasting pan. Remove from oven and allow it to rest for approximately 20 minutes. Slice lamb belly and drizzle with pan drippings.

For Cranberry Compote:
Combine all ingredients and place over medium heat. Bring just to a boil. Remove from heat and let cool. Store in refrigerator.

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