Hickory Grilled Lamb with Summer Squash Salad and Za'tar

Braised Lamb Belly 

1 pound lamb belly

1 onion, diced

1 teaspoon ground cumin

1 teaspoon red pepper flakes

vegetable stock

Preheat oven to 400 degrees. In a Dutch oven, combine first four ingredients. Cover with vegetable stock. Cover with lid or foil and cook for about three hours. Once tender and spreadable, remove from oven and allow to cool enough to shred – think barbecued pork. 

Summer Squash and Zucchini Salad

In a large bowl, combine thinly sliced round of one whole squash and zucchini, along with a julienned red onion. Season with salt, lemon juice and olive oil. Allow salad to sit at room temp at least 15 minutes before serving. Right before serving, add chopped mint and parsley. 

Seasoned Yogurt

Combine 1 cup of yogurt with 1 tablespoon lemon juice and 1 teaspoon of salt. 

Grilled Lamb Loin

Season loin liberally with salt and grill to your liking. 


Combine equal parts ground sumac, sesame seeds and dried oregano. 

To Plate

 Smear some yogurt on the plate and place squash on top. Crisp up the belly in a hot pan and place to one side of the yogurt.

Sprinkle za’atar over top the entire plate. Once lamb loin has been rested (roughly half of its cook time is a good start), slice and place on top of the belly.