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Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

Confit milk-fed lamb shoulder with mild spices

  • Main
  • medium
  • 2
  • 4 hours 30 minutes

PT4H30M

Why not try?

1
Preheat the oven to 120℃/gas mark 1/2
2
Heat a large frying pan over a medium heat, season the lamb shoulders with salt and pepper then colour each one in the pan until golden brown
  • 2 milk-fed lamb shoulders
  • salt
  • pepper
3
Transfer to a large, deep baking tray and cover with the cumin, ras el hanout, herbs and garlic
  • 10g of cumin seeds
  • 10g of ras el hanout
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 4 garlic cloves
  • 1 bay leaf
4
In the same pan, colour the carrot and onion until caramelised, then add to the tray with the shoulder
  • 1 carrot, chopped
  • 1 onion, chopped
5
Wash the potatoes and add to the baking tray. Cover the ingredients with the olive oil and cook in the oven for 4 hours
  • 10 new potatoes
  • 1l olive oil
6
While the lamb is cooking, prepare the vegetables. Bring a large pan of salted water to the boil and peel the asparagus and carrots
  • 8 asparagus spears
  • 8 baby carrots
7
Blanch the asparagus for 3 minutes, then refresh immediately in iced water. Repeat this process with the peas for 1 minute, the spring onions for 2 minutes, the carrots for 3 minutes and finally the broad beans for 2 minutes. It is important to blanch the broad beans last as they will discolour the water and affect the flavour of the other vegetables
  • 100g of peas, podded
  • 4 spring onions
  • 100g of broad beans, shelled
8
Drain the vegetables, dry on kitchen paper and reserve
9
When the lamb is cooked, carefully remove from the tray and drain in a colander with the potatoes and garlic. Reserve the oil, as it can be reused
10
Place the roasting tray over a medium heat and deglaze with the chicken stock, reducing until a sauce consistency is achieved
  • 250ml of chicken stock
11
Foam the butter for the vegetables in a frying pan with some salt and pepper, add the blanched vegetables and cook until nicely coloured. Finish with the cumin
  • 50g of butter
  • 1 tsp cumin seeds, crushed
12
To plate, arrange the vegetables, potatoes and garlic on two large serving dishes and place each lamb shoulder on top. Drizzle with the sauce and serve

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