Lamb Confit

[holger]

This is a link sent me by Ian to a recipe for a variation on Lamb Confit. We have made it twice for dinner parties and it was wonderful and well received both times. There were also left overs both times so we could enjoy additional meals.

www.bbc.uk/food/recipes/database/confitshoulderoflamb_13755.shtml

[Becky (Berkeleytravelers)]

Holger, I can't get this link to open - could you please post again?

[GitteK]

Neither can I, but Holger sent the recipe to me a few days ago, so let me help. Try this link instead: www.bbc.co.uk/food/recipes/database/confitshoulderoflamb_13755.shtml

Ingredients

For the lamb confit
3 tbsp olive oil
shoulder of lamb, approximately 2½-3kg/5lb 8oz-6lb 8oz in weight
½ head garlic
sea salt
100ml/3½fl oz white wine
4 fresh rosemary sprigs

For the torte
1 tbsp olive oil
2 garlic cloves, finely chopped
2kg/4½lb potatoes, peeled and thinly sliced
salt and freshly ground black pepper
3 sprigs fresh rosemary, leaves only, chopped
small bunch parsley chopped
200ml/7fl oz lamb juice from the confit

Method
1. Preheat the oven to 150C/300F/Gas 2

2. For the lamb confit, heat the oil in a roasting tray. Place the lamb in the tray and cook, turning frequently, until lightly brown on all sides. Allow to cool slightly. Rub the lamb with the half head of garlic and a little sea salt. Add the white wine to the roasting tray along with the half head of garlic and four sprigs of rosemary.

3. Tightly wrap tin foil around the tray with the lamb in it, twice to ensure it is completely sealed. Place into the oven for approximately six hours (or overnight).

4. When cooked, the lamb should be very tender and easily removed from the bone using two forks. Remove all the meat from the bone and allow to cool. Cover and place in the fridge. Transfer any juices from the roasting tray into a jug and leave to one side.

5. For the torte, preheat the oven to 180C/350F/ Gas 4. Cover the bottom of a large baking dish with the olive oil and chopped garlic. Overlap about a quarter of the potatoes in the bottom of the dish until it is completely covered. Season with salt and freshly ground black pepper and sprinkle with a third of the chopped rosemary and parsley.

6. Lay half the lamb pieces over the potato to form a solid layer about 1.5cm/¾in thick. Repeat the process with another layer of herbs, potatoes and the remaining lamb.

7. Finally, arrange a double layer of potato on the top and again season with salt and freshly ground black pepper and the remaining herbs. Pour over the lamb juices and cover with tin foil. Place in the oven for about an hour and a half, or until the potatoes are cooked through.

8. To serve, slice the torte into ten and place the slices onto serving plates.

[Happygoin]

Wow. I don't enjoy lamb but this sounds wonderful. I may have to give lamb another chance.

[holger]

Thanks Gitte. It is the same URL but the one I put up here will not open.

Glad the other one does. This really is a meal that we enjoy and is now a real favorite.

I will be interested to see what others thing if they try it.

[framboiseetrose]

Thanks Holger and Gitte. I will try it next time I'm in the mood for lamb. Really sounds delicious.

[geordy]

Yes that does sound delightful! Just what I need another hearty recipie to try!

But since I work later now.I do like to cook something on the weekend that I can feed off of for dinner(by easily heating up!) when home(most of the time )during the week!

[Happygoin]

I do the same, geordy. And, you're right...this sounds like a great meal for that.