Confit Shoulder of Organic Lamb
Tasty ideas for organic ingredients
2.4 kg (5 lb 5 oz) boneless shoulder of organic lamb 110 g (3¾ oz) coarse sea salt 10 g (¼ oz) organic rosemary sprigs 25 g (1 oz) organic garlic, peeled and each clove sliced into 3 lengthways Organic duck fat
For the Gravy:
1 tbs organic olive oil 250 g (9 oz) organic banana shallots, peeled and sliced 350 ml (12 fl oz) organic Madeira 750 ml (1 pt 6½ fl oz) organic chicken stock 1 lt (1¾ pt) organic lamb stock 50 g (1¾ oz) organic butter
For the Purée Potatoes:
A little salt 1.6 kg (3 lb 8 oz) organic Maris Piper potatoes, peeled and chopped roughly 300 ml (½ pt) organic milk 100 g (3½ oz) organic butter
For the Poached Tomatoes:
10 organic plum tomatoes, medium-sized 100 ml (3½ fl oz) organic white wine 200 ml (7 oz) organic olive oil 3 cloves organic garlic, sliced finely Handful of organic rosemary Salt and freshly ground black pepper, to taste
For the French Beans:
500 g (1 lb 2 oz) organic French beans, topped and tailed 50 g (1¾ oz) organic butter
1 Cover the shoulder of lamb liberally with salt. Cover and leave overnight (for around 12 hours), then, under a cold tap, wash off the excess salt. Pat the lamb dry with a kitchen cloth or tea towel.
2 Pre-heat the oven to 140 deg. C., 275 deg. F., Gas Mark 1.
3 On both sides of the shoulder make small cuts and stuff with the rosemary and garlic. Put the shoulder in a deep roasting tin and cover with the duck fat, place baking paper and foil on top of the tray to cover. Slow cook for 3 to 3½ hours.
4 When cooked, remove from the oven and leave to cool for a few minutes. Then take the lamb out of the pan and place it on to a tray to cool completely and set. Cut the lamb into 10 pieces with a very sharp knife on a carving board then leave to one side.
5 To make the gravy, heat the oil in a saucepan and sweat the shallots until they begin to brown, then pour in the Madeira and reduce by three-quarters. Add the chicken and lamb stock and continue to reduce until it has suitably thickened. Finely sift then stir in the butter and set aside.
6 To make the purée, add the potatoes to a pan of salted water and simmer until thoroughly cooked. Drain the water, then mash with the milk, butter and salt, until all the lumps are removed. Place the mash into a piping bag and keep warm.
7 Poach the tomatoes in the white wine and olive oil with the garlic and rosemary on a low heat. Season with salt and pepper.
8 Place the beans in a saucepan filled with salted water at the boil. Cook for 3 to 4 minutes. Plunge into iced water. When the beans are cold, drain and leave aside until needed.
9 When ready to serve, pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6. Heat the lamb portions through in the oven until hot in the middle and crispy on the outside.
10 Warm the piping bag of mash, reheat the gravy in a small pan and reheat the beans in a small amount of butter. Season to taste. Pipe the mash on to each plate; add a portion of shoulder, some of the green beans and a poached tomato. Drizzle a little of the gravy on to the lamb, and serve any extra on the side.
Top British chefs and organic ingredients make delicious recipes for you to try at home.