Lamb confit with vegetable Tian, onion compote, roasted baby potatoes
Oven cooked for 12 hours juicy lamb confit with lemons, and ras el hanout will make you travel. It is accompanied by a tian of courgettes, tomatoes and aubergines grilled with thyme and sprinkled with parmesan and delicious baby potatoes roasted with rosemary.
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Ingredients
Portions:
4
250 g
lamb shoulder CH
100 g
San Marzano tomato
50 g
aubergine
50 g
yellow courgette
50 g
courgette
100 g
baby potatoes
For the sauce and seasoning:
20 g
onion, finely chopped
10 g
candied lemon
2 tbsp
olive oil casa
fine salt, to taste
ground white pepper, to taste
1 tsp
ground cumin
Espelette, to taste
1 tsp
ras el hanout hot
For the garnish:
30 g
Parmigiano reggiano, grated
thyme, a few sprigs
rosemary, a few sprigs
organic yellow lemon, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 80°C (176°F) for slow cooking the lamb confit.
- Season the lamb shoulder with ras el hanout, garlic, fine salt, ground cumin, espelette, ground white pepper, and olive oil. Add candied lemon and cover with foil. Cook in the oven for 12 hours.
- Slice the courgettes, tomatoes, and aubergines. Layer them in a baking dish, drizzle with olive oil, sprinkle with thyme, and top with grated Parmigiano reggiano. Grill until golden brown.
- Halve the baby potatoes, toss with olive oil, rosemary, and fine salt. Roast in the oven at 200°C (392°F) until crispy and golden.
- Prepare the onion compote by slowly cooking sliced onions with olive oil until caramelized. Season with salt and a hint of citric acid.
The lamb can be prepared a day ahead and reheated just before serving for enhanced flavor. Make sure to use fresh herbs for the best aroma.