4 hours 30 minutes, plus cooling time and overnight salting
Nigel Haworth's luxurious confit lamb shoulder recipe makes a decadent alternative to a Sunday roast, cooking the organic lamb in duck fat for an unctuous result. Served with roast garlic, sprightly poached tomatoes and potato purée, this recipe is hard to beat.
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Generously salt the shoulder of lamb and leave to rest overnight for approximately 12 hours
1.2kg lamb shoulder, deboned (preferably organic)
55g of coarse sea salt
Preheat the oven to 140⁰C/gas mark 1
Wash off the excess salt under cold running water and dry the shoulder thoroughly with a kitchen cloth. Make small incisions on both sides of the shoulder and stud with the rosemary and garlic
5g of rosemary, leaves picked
15g of garlic cloves, each clove cut into 3
Transfer the shoulder to a deep roasting tin and completely cover with the duck fat. Cover the roasting tin with silicon paper and tin foil, then slow cook for 3–3 ½ hours
1l duck fat
Meanwhile, prepare the lamb sauce. Lightly caramelise the shallots in a dash of oil, then add the Madeira and reduce by ¾. Add the lamb and chicken stock and reduce down to desired consistency. Pass through muslin cloth into a clean pan, blending in the butter with a hand blender to finish. Reserve the sauce, ready to reheat before serving
125g of banana shallot, sliced
175ml of Madeira
500ml of lamb stock
400ml of chicken stock
25g of butter
When the lamb is almost ready, cut the garlic bulbs in half and wrap in tin foil with a drizzle of olive oil and a little salt. Bake for 35–40 minutes, or until cooked through. Set aside until ready to serve
2 heads of garlic
50ml of olive oil
Remove the lamb from the oven and leave to cool a little. Once cooled, place the shoulder in a separate tray to cool and set
For the potato purée, place the potatoes in a pan of salted water, bring to the boil and simmer until cooked. Strain and mash the potatoes, adding the milk, butter and salt and beating until smooth. Season the mash to taste and keep warm until ready to serve
800g of potato, Maris Piper or Desiree, peeled and chopped
150ml of milk
50g of butter
Preheat the oven to 200°C/gas mark 6
Once the shoulder has cooled and set, transfer to a carving board and cut into 5 even pieces using a very sharp knife. Place the lamb shoulder pieces in the hot oven until crispy on the outside
In a medium saucepan, gently poach the tomatoes in the white wine, olive oil, garlic and rosemary until tender. Season with salt and pepper and set aside until required
5 plum tomatoes, medium sized
50ml of white wine
100ml of olive oil
3 garlic cloves, each cut into 5 slices
1 handful of rosemary
Gently reheat the lamb sauce in a saucepan
Meanwhile, boil the French beans in lightly salted water until al dente, then drain and refresh in iced water until cool. Dry the pan and return the beans back into it with a knob of butter to reheat. Season generously before serving
250g of French beans, topped and tailed
25g of butter
To serve, place a piece of lamb shoulder on each plate and arrange the roasted garlic, poached tomatoes and French beans around it. Spoon over the lamb sauce and serve the hot potato purée in a separate serving dish, or add a quenelle of mash to each plate if preferred
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