Porchetta inspired braised lamb belly roulade, with saffron fennel. Served with lemon and roasted gnocchi.
Coat lamb belly with garlic, Rosemary and lemon zest. Roll and tie with butchers twine. Braids in preferred manner (I did sous vide 165f for 22 hrs). Simmer fennel with onion, garlic, saffron, and white wine. Simmer lemon juice with olive oil and roasted garlic. Toss with gnocchi and fennel fronds.