So I rolled out the belly and breast and cut out the small remaining ribs to make a flat rectangle of meat. Although ribs are not normally included in pork bacon, I wanted to get a sizable piece of meat with the lamb. This reminded me a lot of when I cured Mangalitsa pork ribs like bacon, so I didn't have many worries about curing lamb breast in the same way.
|Lamb Pancetta Curing|
Granted, a North African spice rub made for a strong departure from my original idea of an Italian pancetta, but I was committed to the idea now. I rubbed the lamb with salt, sodium nitrite, and plenty of my merguez spice blend. I also added fresh garlic and more red chile flakes. Since the finished pancetta would be used as a garnish, I wanted the flavors to be a little more intense than if this was used for an entree item like merguez sausage.
|Lamb Pancetta with Broccoli Rabe|