Confit Honey Lamb
2016-01-15 03:25:17
Serves 4
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
- 1 lamb shoulder
- 1 tbsp honey
- 4 tbsp olive oil
- 2 shallots
- 2 cloves garlic
- 2 carrots
- 1 onion
- Salt and pepper
- ½ glass of blackcurrant liqueur
- 2 cups veal stock
- Rosemary
Instructions
- Peel and thinly slice the carrots, shallots and garlic.
- Cut the lamb into pieces.
- Salt and pepper the meat and spread the honey. Place the meat in a large cast iron casserole with the olive oil over medium heat.
- Add the diced carrots and the sliced onion.
- Continue cooking 15 minutes being careful to reduce the heat.
- Deglaze by pouring blackcurrant liqueur and the veal stock.
- Complete by adding rosemary sprig.
- Let simmer on low heat 3 hours
- When cooked, remove the meat and cut it to serve it in a dish.
- Strain the sauce and pour over the meat .
- Garnish with fresh rosemary sprigs before serving.
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