Lamb loin with confit shoulder, white onion puree and braised baby onions – Food & Home Magazine
Lamb loin with confit shoulder, white onion puree, and braised baby onions – a flavorful main dish perfect for special occasions.
Ingredients
- LAMB
- 700g lamb loin
- 100ml olive oil
- handful fresh thyme
- 2 garlic cloves
- CONFIT SHOULDER
- 1 small lamb shoulder, deboned
- 2 garlic cloves, chopped
- 30ml (2 tbsp) fresh thyme leaves
- 250ml (1 cup) duck fat
- ONION PURÉE
- 1kg onions, sliced
- 500ml (2 cups) milk
- 500ml (2 cups) fresh cream
- salt and freshly ground black pepper, to taste
- BRAISED BABY ONIONS
- 12 baby onions
- 200ml chicken stock
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