Here is a delicious dish with this recipe for confit lamb shoulder and its mashed semi-dry beans.
Ingredients for 4 persons :
- 3 onions
- 2 heads of garlic
- 1 lemon
- 3 tbsp. oil soup
- 800 g shoulder of lamb (boneless and tied)
- 30g butter
- 30 g of sugar
- 1 tbsp. tablespoon of cumin
- 2 pinches of Espelette pepper
- 0.75 cl of red wine (Corbières)
- 500 g semi-dry beans
- 1 carrot
- 1 onion
- 1 cloves
- 1 branch of celery
- 20 cl of fresh cream
- 1 tbsp. of satay
Shoulder of lamb, onion confit, semi-dry puree
Preheat the oven to 210 ° C (th.7).
- Peel and mince the onions.
- Separate the garlic cloves (without peeling them).
- Wash and brush the skin of the lemon. Grate a few zest with a peeler.
- In a casserole dish, heat the oil, quickly brown the shoulder on all sides, season. Remove the meat, place it on a grill.
Remove the excess fat from the casserole dish, melt the butter, add the onions and the garlic in a jacket. Make it blond. Add the sugar, cumin, chilli and lemon zest. Pour the wine. Place the meat back in the casserole dish and put it in the oven for 1h20 (after 20 minutes, reduce the thermostat to 150 ° C (th.5)). Watch the cooking liquid (add wine if necessary).
For the semi-dry mash:
- Peel the onion. Peel and wash the carrot and celery. Cut them into small pieces and place them in a Dutch oven. Add the coconuts and cloves. Cook in boiling, unsalted water until the coconuts are tender. Remove the cloves and pass them together through a vegetable mill.
- Melt the cream over low heat, add the satay. Gently fold into the mash, season.
- Present the shoulder of lamb, its candied onions and the garlic cloves accompanied by the mashed potatoes.
Semi-dry beans should not be salted at the start of cooking, as this would harden the vegetable.
Garlic in shirt : Garlic clove or head of which we keep the envelope for cooking.
Slice : Cut into thin slices.
Wet : Pour a liquid: wetting (water, milk, broth, stock, wine ...) in order to cook or make a sauce, a juice ... This liquid is poured until it touches the top of the cooking ingredient.
Photo: C. Herlédan