A question about a recipe: Roasted Pork Belly

Thanks amysarah - that recipe looks tasty. I was trying to figure out if I should try the rolling/pricking technique from the pork belly recipe - seeing the rolled recipe you offered is helpful. I'll probably try pricking the fat also, because why not?

While its taste isn't like pork, breast of lamb is actually a rather fatty cut (unlike, e.g., the loin or leg.) It's also often roasted rolled - lots of recipes out there, but this one, rolled around dried apricots, lemon, shallots, etc. looks good: http://www.cookstr.com/recipes/roast-breast-of-lamb-with-lemon-and-apricots

Pork belly and lamb breast have absolutely nothing in common. The pork belly is fat heavy and lamb is relatively lean. The flavors are waaaayyyyyyyyyy different.
Myself, I would be thinking about a Mexican style birria, which is usually made with goat. Otherwise I would go all Roman on you with an abbacchio cacciatoria style stew with the lamb and some mushrooms.