6-hour Confit Shoulder of Lamb with Salsa Verde and Roasted Rosemary Beets
A Crust Eaten
A Crust Eaten
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • /2 oz Sugar
  • /5 oz fine Salt
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 1 bay Leaf
  • 1 Star Anise
  • 2 cloves Garlic, crushed with peel on
  • peel
  • 1 kg boneless Lamb Shoulder
  • 1.5 kg Duck Fat
  • 3 large sprigs Thyme
  • 3 large sprigs Rosemary
  • 1 Bay Leaf
  • ½ head of Garlic
  • 200 ml Sherry, Red Wine or Port
  • 4 small fresh Beetroot, peeled
  • /¼ oz fresh thyme leaves
  • /¼ oz chopped rosemary
  • 175 g picked Mint
  • 110 g picked Flat Leaf Parsley
  • 75 g picked Basil
  • 1 Shallot, finely chopped
  • 1 clove Garlic, very finely sliced
  • 2 tsp Mustard (English or Dijon)
  • 300 ml Extra Virgin Olive Oil
  • 10 g Capers, drained
  • Sherry Vinegar

Instructions

Comments

Log in or Register to write a comment.