Lamb confit with olives, lemon & bulgur | Taste of France®
Slow things right down with this all-day lamb dish created by Éric Fréchon for Brasserie Lazare in the heart of Paris – the tender meat and aromatic flavours…
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Ingredients
- 1 large (2 kg lamb shoulder)
- 1 onion
- 3 litres of veal stock
- 1 splash of olive oil
- 1 lemon
- 1 head of garlic
- 1 bunch of thyme
- 5 stars of star anise
- 1 pinch of cumin powder
- 50 cl of olive oil
- 1 litre of white wine
- 250 g of bulgur
- 40 cl of white stock
- 1 bouquet garni (thyme, bay leaf, parsley stems)
- 60 g of Taggiasche olives
- ½ bunch of fresh coriander
- 80 g of dried tomatoes
- 1 dash of olive oil
- Salt
- pepper
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