Lamb confit with vegetable Tian, onion compote and roasted artichokes
Oven cooked for 12 hours, this juicy lamb confit with lemons and spices takes us on a journey. Flaked, this meat is accompanied by a tian of courgettes, tomatoes and aubergines grilled with thyme and sprinkled with Parmesan, as well as roasted artichokes.
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Ingredients
Portions:
4
400 g
Swiss shoulder of lamb
1 piece
San Marzano tomato
0.5 piece
Aubergine
1 piece
Onion
1 piece
Courgette
0.5 piece
Yellow courgette
2 pieces
Artichokes
2 tbsp
Casa olive oil
10 g
Olive taggiasche
20 g
Parmigiano reggiano
1 piece
Lemon confit
1 clove
Garlic
Fine salt
0.5 tsp
Ground cumin
0.5 tsp
Espelette
0.5 tsp
Ground white pepper
0.5 tsp
Strong Ras el hanout
Rosemary
Thyme
0.5 piece
Organic yellow lemon
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 120°C (248°F) for the lamb confit.
- Season the lamb shoulder with salt, pepper, cumin, Espelette, and Ras el hanout. Add rosemary and lemon confit, then place in an oven-safe dish. Cover and cook in the oven for 12 hours until tender.
- While the lamb is cooking, prepare the vegetable tian by slicing courgettes, tomatoes, and aubergines. Layer them in a baking dish, season with thyme and olive oil, and sprinkle with Parmesan cheese.
- For the onion compote, slice onions thinly and cook slowly in olive oil until caramelized. Season with salt and set aside.
- Prepare the artichokes by trimming and cutting them into quarters. Toss with olive oil, salt, and lemon juice, then roast in the oven at 200°C (392°F) until golden and tender.
For best flavor, prepare the lamb confit a day ahead and let it rest overnight in the fridge. Reheat before serving.
This meal is perfect for a ketogenic diet due to its low carbohydrate content.