Authentic Lamb Shoulder Confit with Armagnac, Guérande Salt & Espelette Pepper

Ingredients (Serves 4-5)

• 1 lamb shoulder on the bone (1.5 kg)
• 1 onion
• 1 carrot
• 3 garlic cloves
• Chives
• Guérande salt
• Espelette pepper
• 15 cl white Armagnac (folle blanche)
• Milled black pepper

Preparation

Difficulty: Medium (3/5)

1. Trim the lamb shoulder and place it in a stainless steel dish.
2. Slice the onion, peel and degerm the garlic then mash it, chop the chives, peel and julienne the carrot. Add everything around the shoulder.
3. Preheat the oven to 180°C.
4. Season generously with Guérande salt, Espelette pepper, and freshly milled black pepper.
5. Moisten with Armagnac and add 1 glass of water.
6. Bake for 20 minutes, then lower to 120°C. Turn the shoulder occasionally and baste as needed during cooking.
7. Cook for a total of 3 hours.
8. Serve straight from the dish in an earthenware plate, slicing at the table with the garnish.

Note: Cognac works as a substitute for Armagnac; use coarse sea salt instead of Guérande if preferred. Adjust Espelette pepper and salt to taste.

An exceptional fondant: a real treat!