Confit Shoulder of Lamb Studded with Rosemary and Garlic, Poached Plum Tomatoes, French Beans, Purée PotatoesMarch 12, 2014 • By Great Chefs
Confit Shoulder of Lamb Studded with Rosemary and Garlic, Poached Plum Tomatoes, French Beans, Purée Potatoes
By Great Chefs March 12, 2014
- Boneless Lamb Shoulder - 2.4 kg
- Course sea salt - 110 grams
- Picked Rosemary - 10 grams (small plushes/sprigs)
- Garlic - 25 grams Sliced peeled (cut the cloves into 3, lengthways)
- Duck fat
- Mash potatoes - (see below)
- French Beans - 500 grams (see below)
- Plum tomatoes - 10
- Roast gravy - (see below)
- Roast Gravy
- Banana Shallots - 250 grams, sliced
- Madeira - 250 ml
- Lamb Stock - 1 litre
- Chicken stock - 750 ml
- Butter - 50 grams
- Mash Potatoes
- Maris Piper - 1.6kg Peeled and chopped (alt. desiree potatoes)
- Milk - 300 ml
- Butter - 100 grams
- Poached Plum Tomatoes
- Plum Tomatoes - 10 Medium-size
- White Wine - 100 ml
- Olive Oil - 200 ml
- Garlic Clove - 30 slices
- Rosemary - Good handful
- Salt - Good pinch
- Pepper - Few turns of the peppermill
- French Beans
- French beans - 500 grams Extra fine (top and tail)
- Butter - 50 grams
- Sea salt
- Black pepper
Take the shoulder of lamb and salt overnight (approximately 12 hours)
Wash off the excess salt under cold running water then dry the shoulder thoroughly with a kitchen cloth.
Make small incisions on both sides of the shoulder and stud with the rosemary and garlic.
Slow cook the shoulder in duck fat for 3-3½ hours at 140˚C/275˚F/gas mark 1, make sure the lamb is completely covered in the duck fat, then cover with silicon paper and tin foil.
When the lamb is ready remove from the oven and allow to cool a little before removing it from the pan and placing it on to a tray to cool.
Allow the shoulder to set, then place on to a carving board and, with a very sharp knife, cut the shoulder into 10 pieces.
When ready to serve the lamb place the shoulder pieces under the bottom of a salamander or in a hot oven 200˚/400˚F/gas mark 6 until crispy on the outside.
Sweat off the shallots lightly to caramelise, add Madeira, reduce by three-quarters, add the lamb and chicken stock.
Reduce down to the desired consistency and pass through a tammy cloth, blend the butter and reserve.
Place the potatoes into a pan of water and boil until cooked.
Then strain away the water, add the milk, butter and salt and beat until smooth.
Put the mash into a piping bag and keep warm
Poached plum tomatoes:
Gently poach the tomatoes in the white wine, olive oil, garlic and rosemary.
Season with salt and pepper, reserve when ready.
Take the French beans and boil in lightly salted water until al dente, take the beans out and refresh in iced water.
When the beans are cold pour off the ice and water and keep them on a small tray ready for use.
The beans are reheated in a little butter, a few drops of water and season with salt and pepper.
Take a large white pasta bowl and place a quenelle of hot mash to one side
Put the shoulder of lamb at the side of the mash then add the poached tomato, garlic and rosemary.
Put the French beans on top, pour over the gravy and serve.