Confit Shoulder of Organic Lamb with Rosemary and Garlic Poached Plum Tomatoes Recipe | Food Network

Ingredients

• For the lamb:
• 2.4kg boneless shoulder of organic lamb
• 10g organic rosemary sprigs
• 25g organic garlic, peeled and each clove sliced into 3 lengthways
• 110g coarse sea salt
• Organic duck fat
• For the gravy:
• 1 litre organic lamb stock
• 750ml organic chicken stock
• 250g organic banana shallots, peeled and sliced
• 350ml organic Madeira
• 50g organic butter
• 1 tbsp organic olive oil
• For the purée potatoes:
• 1.6kg organic Maris Piper potatoes, peeled and roughly chopped
• 100g organic butter
• 300ml organic milk
• For the poached tomatoes:
• 10 organic plum tomatoes, medium-sized
• 100ml organic white wine
• 200ml organic olive oil
• 30 organic garlic slices
• Handful of organic rosemary
• Pinch of salt
• Organic black pepper
• For the French beans:
• 500g organic French beans, topped and tailed
• Sea salt