Confit Lamb Shoulder Recipe - Great British Chefs

Ingredients

• 1.2kg lamb shoulder, deboned (preferably organic)
• 5g of rosemary, leaves picked
• 15g of garlic cloves, each clove cut lengthways into 3
• 55g of coarse sea salt
• 1l duck fat
• 125g of banana shallot, sliced
• 175ml of Madeira
• 500ml of lamb stock
• 400ml of chicken stock
• 25g of butter
• oil
• 2 heads of garlic
• 50ml of olive oil
• salt
• 800g of potatoes, Maris Piper or Desiree, peeled and chopped
• 150ml of milk
• 50g of butter
• 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
• pepper
• 250g of French beans, topped and tailed
• sea salt
• black pepper