Serves 12
Ingredients
- 2 semi-boned lamb shoulders
- 2 carrots
- 1 leek
- 2 onions
- 3 garlic cloves
- Chives and flat-leaf parsley
- 5 cl Armagnac or Cognac
- Espelette pepper
- Guérande salt
- Pepper from the mill
This classic French confit technique transforms lamb shoulders into melt-in-your-mouth perfection, infused with fresh vegetable julienne and the subtle smoky heat of Espelette pepper. With years of experience in Basque-inspired cuisine, we've perfected this dish for effortless elegance.
Instructions
- Peel the carrots and slice into fine julienne strips using a mandoline.
- Trim the leek, discarding tough green parts, and cut into thin julienne.
- Peel and thinly slice the onions.
- Peel, degerm, crush, and finely dice the garlic into brunoise.
- Wash and finely chop the chives and flat-leaf parsley.
- Preheat the oven to 200°C (thermostat 8).
- Place the lamb shoulders on a large baking sheet. Evenly distribute the vegetables and herbs around the meat.
- Drizzle with Armagnac, season with Guérande salt, milled pepper, and Espelette pepper. Add a glass of water.
- Roast for 1 hour. Reduce oven to 160°C (thermostat 6), moisten with water if needed, turn the meat, and cook for another 2 hours.
- Transfer to a large serving dish with the cooked vegetables. Pair with gratin dauphinois for a complete meal.
