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Confit of Lamb Shoulder

Food Network Canada
YIELDS
4 servings
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Ingredients

1 2
lb(s) lamb, shoulder, deboned
duck fat or lard, to cover
¼
cup thyme, leaves
¼
cup rosemary, leaves
¼
cup flat-leaf parsley
1
garlic, clove, peeled
¼
cup olive oil
½
cup lamb stock
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Directions

Step 1

Preheat oven to 275 degrees Fahrenheit.

Step 2

Butterfly lamb shoulder and remove any tough sinew or fat.
In a food processor add thyme, rosemary, flat leaf parsley and garlic cloves.
Blend until finely chopped and add olive oil. Blend another 1 to 2 minutes.
Spread herb mixture on the inside of lamb shoulder and season with salt and white pepper. Roll up lamb shoulder and tie with butchers twine or kitchen string.

Step 3

Place lamb shoulder in a large pot and cover with duck fat or lard.
Place on stovetop and bring to a simmer.
Place in oven for 2 to 3 hours or until lamb is cooked.
Remove from oven and allow meat to cool in fat.

Step 4

To serve: Remove meat from fat. Remove string and cut lamb into medallions.
In a fry pan add a little duck fat or oil. Add lamb and lightly brown on each side. Add lamb stock.

Step 5

Add medallions of lamb and place over medium heat until meat is warm and nicely coated.

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