Confit Lamb Shoulder

If you mean Confit Lamb Shoulder with Honey & Herbs, here’s a delicious recipe:

Confit Lamb with Honey & Herbs

Ingredients

• 1 kg lamb shoulder
• 3 tbsp honey
• 4 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 tsp cumin
• Salt and black pepper
• 1 onion, sliced
• 250 ml lamb or chicken stock
• 1 tbsp lemon juice

Method

1. Season the lamb with salt, pepper, cumin, thyme, rosemary, and garlic.
2. Mix the honey with olive oil and lemon juice, then rub it over the lamb.
3. Put the onion in a baking dish and place the lamb on top.
4. Add the stock, then cover tightly with foil.
5. Bake at 150°C (300°F) for about 3½–4 hours, until the lamb is very tender.
6. Remove the foil and brush the lamb with a little more honey.
7. Increase the oven to 220°C (425°F) and roast for 10–15 minutes until beautifully caramelized.
8. Rest for 10–15 minutes before serving.

Best with: roasted potatoes, couscous, carrots, or a fresh herb salad.