Ingredients for 4 persons :
- 1 shoulder of lamb of 1.5 kg
- Bay leaves
- A few sprigs of thyme
- 1 sprig of rosemary
- 5 or 6 shallots
- 3 cloves of garlic
- Salt, freshly ground pepper
Cooking time : 3 hours
At the same time tender, tasty and fragrant, the shoulder of lamb confit is an unmistakable recipe that should make your guests happy.
Deliciously candied in the oven, the shoulder melts in your mouth and reveals the best of itself.
Confit shoulder of lamb recipe
After preparing your shoulder by removing most of the fat, heat a little olive oil in a Dutch oven,
Preheat the oven to 150 °:
Brown the shoulder on all sides so as to brown it
Place the shoulder in an ovenproof dish without adding any fat,
Place a few bay leaves under the shoulder and on top, do the same with the sprigs of thyme and rosemary,
Bake and leave cook for 3 hours by sprinkling regularly with water,
After 2 hours:
Cut the shallots in 2 and place them on the dish flesh side down.
Also place the garlic cloves without peeling them,
Leave to cook for another hour, reducing the temperature to 125 °
To know if the shoulder is candied, you need to be able to insert a sharp knife without any resistance.
As an accompaniment, serve the shoulder of lamb confit with a good house mashed potato, mashed parsnip or, even better, mashed potatoes and parsnips.
Enjoy your meal !