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.