Confit milk-fed lamb shoulder with mild spices
by
- Main
- Medium
- 2
- 4 hours 30 minutes
PT4H30M
Xavier Boyer slowly confits milk-fed lamb shoulder resulting in succulent tender meat that falls from the bone. This is perfectly offset by bright spring vegetables and sweet cumin.
Ingredients
Milk-fed lamb shoulder
- 2 milk-fed lamb shoulders
- 10g of cumin seeds
- 10g of ras el hanout
- 2 sprigs of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 4 garlic cloves
- 1 carrot , chopped
- 1 onion , chopped
- 10 new potatoes
- 1l olive oil
- 250ml of chicken stock
- salt
- pepper
For the vegetables
- 8 asparagus spears
- 8 baby carrots
- 100g of peas , podded
- 4 spring onions
- 100g of broad beans , shelled
- 50g of butter
- 1 tsp cumin seeds , crushed
Method
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
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
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
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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Confit milk-fed lamb shoulder with mild spices
