Confit Lamb Shoulder Recipe
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...
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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
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