Roasted marshland lamb with confit brisket, artichoke and aubergine recipe – Recipe
Ingredients - Confit Brisket - 1 Lamb - 1 bulb Garlic - 4 sprigs Thyme - 1 Onion - 5 Black Peppercorns - 1 handful Tomato - Vegetable Broth - Salt - Confit
Ingredients
- Lamb: 1
- Garlic: 1 bulb
- Thyme: 4 sprigs
- Onion: 1
- Black Peppercorns: 5
- Tomato: 1 handful
- Vegetable Broth
- Salt
- Red Pepper: 1
- Bell Peppers: 1
- Olive Oil: 30 ml
- Oil
- Thyme: 1 sprig
- Aubergines: 4
- Thyme: 8 sprigs
- Sea Salt
- Olive Oil
- Cream: Double
- Aubergines: 1
- Icing Sugar
- Artichokes: Violet
- Basil
- Lamb
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