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Lamb Belly With Peas, Fava Beans, and Cashew-Date Romesco

There’s something undeniably rustic and comforting about the combination of lamb and spring vegetables. I remember the first time I tasted a similar dish, years ago at a small family-run trattoria in the Italian countryside. The aroma of the slow-cooked lamb mingled with the sweet scent of fresh peas, and it was a revelation. It wasn’t just the taste, but the feeling of warmth and connection to the land that stayed with me, and it’s a feeling I aim to recreate with this recipe.

Recipe Overview

Prep Time: 26 hours 30 minutes
Cook Time: 20 minutes
Total Time: 26 hours 50 minutes
Servings: 2
Dietary Type: Omnivore

Ingredients

(2 1/2 lb) Lamb belly
Kosher salt

Cashew-Date Romesco:

1 cup Olive oil
6 Garlic cloves
1 Shallot, sliced
1⁄2 cup Sun-dried tomato (dry-packed)
1⁄2 cup Pitted dates
1 cup Roasted cashews
1⁄4 cup Sherry wine vinegar, plus more if needed
2 Roasted red peppers
Kosher salt

Pea and Fava Bean Salad:

Kosher salt
1⁄4 cup English pea, shucked
1⁄4 cup Fava beans, skins peeled
1⁄4 cup Sugar snap pea
2 Dates, sliced
2 teaspoons Fresh lemon juice
2 teaspoons Olive oil
1 teaspoon Store-bought or homemade pickled onion
1 teaspoon Yogurt
1 Lemon, halved
10 Fresh mint leaves, torn

Equipment Needed

Grill
Kitchen twine
8 long skewers
Large skillet
Slotted spoon
Blender
Large pot
Ice bath
Medium bowl

Instructions

Begin by preparing the lamb belly. Split the lamb belly into two pieces, crosswise. Season both sides generously with kosher salt and let sit uncovered in the refrigerator for 24 hours. This crucial step allows the salt to penetrate the meat, drawing out moisture and intensifying the flavor.
Now, let’s craft the cashew-date romesco. Add the olive oil, garlic, and shallot to a large skillet over medium-low heat. Slowly toast the garlic and shallot, being extremely careful not to burn them. Burnt garlic can ruin the entire sauce! Cook until the garlic is a light golden brown, about 5 minutes. Remove the garlic and shallot with a slotted spoon and set aside.
Add the sun-dried tomatoes and dates to the same skillet and gently heat until softened, about 5 minutes. This step plumps them up and releases their sweetness. Strain the oil from the skillet and reserve it, as this infused oil will add another layer of flavor to the romesco.
Combine the toasted garlic and shallot, softened tomatoes and dates, roasted cashews, sherry wine vinegar, and 1/4 cup of water in a blender. Puree until smooth. Slowly stream 1/2 cup of the reserved oil into the blender to emulsify the ingredients, creating a creamy texture. Add up to 1/2 cup more of the oil, if needed, in order to reach a smooth puree with the consistency of room-temperature peanut butter.
For a chunkier texture, set aside some of the blended ingredients before pureeing, then hand-chop and fold them back into the romesco. This adds a delightful textural contrast.
Adjust the seasoning with more kosher salt and sherry vinegar if needed. The balance of sweet, savory, and acidic notes is key to a great romesco.
Prepare a grill for indirect heat, maintaining a temperature of 200 to 225 degrees F. This low and slow cooking method will render the fat in the lamb belly and create incredibly tender meat.
Brush one piece of lamb with 1/2 cup of the cashew-date romesco. Roll it up as tightly as possible and secure with kitchen twine at approximately 1-inch intervals. This helps the lamb maintain its shape during grilling. Repeat with the second piece of lamb.
Place the rolled and tied lamb on the grill and grill uncovered until it reaches an internal temperature of 140 degrees F, about 1 hour. A meat thermometer is essential for accuracy. Remove from the grill and let cool to 110 degrees F. Wrap each roll tightly in plastic wrap to compress it and transfer to the refrigerator to cool completely. This step is crucial for achieving clean slices later.
Now, for the pea and fava bean salad: Bring a large pot of salted water to a boil. Blanch the English peas and fava beans separately in the boiling water until they are tender and bright green. This takes about 30 seconds for the peas and 1 minute for the favas. Overcooking will result in mushy vegetables, so watch them carefully.
Immediately shock the blanched vegetables in an ice bath to stop the cooking process and preserve their vibrant color.
Combine the blanched English peas, fava beans, sugar snap peas, sliced dates, lemon juice, olive oil, pickled onions, yogurt, and some kosher salt in a medium bowl. Toss well to coat evenly.
Increase the grill to high heat. Cut each roll of lamb into 6 to 8 slices, about 1 1/2-inches thick. Thread 2 slices on each skewer so that the skewer is holding the pinwheel together. Brush with some of the cashew-date romesco.
Grill the lamb over high, indirect heat until the outside of the lamb is charred and some of the fat is rendered. Be careful not to let the skewers burn.
To serve, brush each plate with some of the remaining cashew-date romesco. Top with some pea and fava bean salad and 2 slices of lamb. Squeeze the lemon over the lamb and garnish with the mint. Reserve the remaining lamb for another use. It’s delicious in sandwiches or salads.

Expert Tips & Tricks

For a more intense lamb flavor, consider dry-brining the belly for up to 48 hours.
If you can’t find sherry wine vinegar, red wine vinegar makes a decent substitute. Add a pinch of sugar to mimic the sherry’s sweetness.
The romesco can be made a day or two in advance and stored in the refrigerator. This actually allows the flavors to meld and deepen.
When grilling the lamb skewers, keep a close eye on them to prevent flare-ups from the rendered fat. Move them to a cooler part of the grill if needed.
Don’t discard the lamb trimmings! They can be rendered for fat or used to make a flavorful stock.

Serving & Storage Suggestions

Serve this dish immediately after grilling to ensure the lamb is still warm and the vegetables are fresh. The bright acidity of a crisp white wine like Albariño or Vermentino pairs beautifully with the richness of the lamb and the freshness of the vegetables.

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The pea and fava bean salad is best consumed within 24 hours to maintain its freshness. Reheat the lamb gently in a skillet or in a low oven to avoid drying it out. Freezing is not recommended, as the texture of the lamb and vegetables will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2468.6 kcal	N/A
Calories from Fat	1813 g	73%
Total Fat	201.5 g	310%
Saturated Fat	45.3 g	226%
Cholesterol	300.3 mg	100%
Sodium	960.4 mg	40%
Total Carbohydrate	78.8 g	26%
Dietary Fiber	10.8 g	43%
Sugars	39 g	156%
Protein	97.3 g	194%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

For a spicier romesco, add a pinch of red pepper flakes to the blender.
If you don’t have lamb belly, pork belly can be used as a substitute, though the flavor profile will be slightly different.
For a vegetarian version, grill halloumi cheese instead of lamb and brush it with the romesco.
Experiment with different types of beans and greens in the salad, such as green beans, asparagus, or spinach.

FAQs (Frequently Asked Questions)

Q: Can I make the romesco ahead of time?
A: Absolutely! The romesco can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, and its flavors will actually deepen over time.

Q: What’s the best way to ensure the lamb is cooked perfectly?
A: A reliable meat thermometer is your best friend. Aim for an internal temperature of 140°F (60°C) when grilling indirectly, then sear at the end.

Q: Can I use frozen peas and fava beans?
A: While fresh is best, frozen peas and fava beans can be used in a pinch. Just be sure to thaw them completely before blanching.

Q: How do I prevent the lamb from drying out when reheating?
A: Reheat the lamb gently in a skillet with a bit of olive oil or lamb stock, or wrap it in foil and reheat it in a low oven (around 300°F) to retain moisture.

Q: What can I serve with this dish to make it a complete meal?
A: A simple side of grilled bread or a light couscous salad would complement this dish beautifully.

Final Thoughts

This Lamb Belly with Peas, Fava Beans, and Cashew-Date Romesco is more than just a recipe; it’s an invitation to connect with the season and savor the simple pleasures of fresh, flavorful ingredients. Don’t be intimidated by the seemingly long preparation time – most of it is hands-off! I urge you to try this dish, adapt it to your own preferences, and share your creations with friends and family. And please, let me know what you think – I love hearing about your culinary adventures! Pair this vibrant dish with a crisp white wine, and enjoy the symphony of flavors.

Lamb Belly With Peas, Fava Beans and Cashew-Date Romesco Recipe