Ingredients
Recipe for 4 people.
 1 shoulder of lamb (about 1.6 kg) |
 7 cloves of garlic |
 1 tablespoon of olive oil |
 2 tablespoons of honey |
 2 tablespoons of mustard |
 Fleur de sel and pepper (to taste) |
 25 cl of white wine |
 2 carrots (cut into pieces) |
 3 onions (cut into quarters) |
 And possibly aromatic herbs (thyme, rosemary) |
Utensils
 Baking dish |
 Sharp knife |
| Table spoon |
 Kitchen thermometer |
| Container for seasoning |
 Wooden spoon |
 Cling film |
 Cooking oil |
Preparation step by step
Preparation time: 20 minutes
Rest time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 50 minutes
STEP 1: In a bowl, mix olive oil, harissa, fleur de sel, and pepper to prepare the marinade.
STEP 2: Generously brush the shoulder of lamb with this mixture to season it well before cooking.
STEP 3: Preheat your oven to 160°C and prepare a dish suitable for placing your meat.
STEP 4: Crush the cloves of garlic and place them around the lamb in the dish to infuse flavors.
STEP 5: Add honey and mustard on the shoulder of lamb to bring a sweet and savory touch.
STEP 6: Put the lamb in the oven and let it cook at 170°C for 1h30, then lower the temperature.
STEP 7: Reduce the temperature to 140°C and let it simmer for another 2 to 2.5 hours for perfect cooking.
STEP 8: Let the shoulder of lamb rest for 30 minutes out of the oven so that it becomes even more tender.
Preparing a confit lamb shoulder is a rewarding experience that combines simplicity and flavor. By choosing ingredients like garlic, honey, and a hint of harissa, you transform a traditional dish into a memorable meal. Slow cooking allows the flavors to fully develop and makes the meat incredibly tender.
You can easily adapt this recipe to your tastes, whether with seasonal vegetables or by adding aromatic herbs. For those who wish to explore other lamb-based recipes, feel free to discover a lamb tagine or try cooking a boneless lamb shoulder in a Cookeo. Each dish will bring you a little closer to mastering the culinary techniques related to this exceptional meat.
