Spiced Confit Lamb Shoulder

Spiced Confit Lamb Shoulder

Chef – Glynn Purnell

Ark of Taste Product – Manx Loaghtan

Producer – The Lost Farm

Glynn Purnell, a.k.a the yummy brummy, has created an aromatic showstopper. The stunning lamb shoulder is first marinated in a dry spice overnight, then confit (cooked in oil) before finally having a last blast of heat for that crispy, sweet skin finish.

Method:

– Mix all the spices together and rub all over the lamb. Leave in a fridge overnight so that the lamb takes on all the flavour of the spices.

– Pre heat oven to 120°C. Take the lamb out of the fridge and allow to come up to room temperature.

– Split the garlic and place in to a pan with the oil, thyme, bay leaf, black pepper and gently bring up to 70°C . Place the lamb into a small gastro or tray that’s deep enough to completely submerge the lamb in oil. Pour over the oil and ensure the lamb is completely covered, if necessary add more oil to cover. Securely cover with foil and place in the oven for 5 hours.

– Once the meat is cooked and very soft, leave to rest for 20 minutes in the oil, once rested remove from the oil, sprinkle the fat side with the brown sugar and using a blow torch or under a hot grill caramelise the sugar and the fat.

– Dress the watercress with a little vinaigrette and the lime juice.

Serve the lamb as a sharing dish with the watercress over the top alongside a bowl of cous cous or rice.

Ingredients:

1 shoulder of lamb on the bone

2 tablespoon cumin powder

2 tablespoon garam Masala

2 tablespoon curry powder

1 tablespoon ginger powder

1 teaspoon chilli flakes

1 teaspoon ground cinnamon

5 litres oil

1 bulb of garlic

Small bunch of thyme

2 fresh bay leaves

1 teaspoon of crushed black pepper corns

Light brown sugar

1 bunch of Watercress

1 Lime

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