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LAMB CONFIT WITH RATATOUILLE RECIPE
Meltingly tender and so simple to make. This slow cooked lamb is, without a doubt, the lamb dish we like best.
Category
MEAT
Servings
4
Prep Time
20 minutes
Meltingly tender and so simple to make. This slow cooked lamb is, without a doubt, the lamb dish we like best.
Ingredients:
- Lamb Shoulder | 1kg
- 400g Ratatouille
- 1 Carrot
- 1 Tomato
- 1 Onion
- 1 Celery stalk
- 6 Garlic cloves
- 50g Thyme
- 50 g Rosemary
- Bay leaves
- 30g Unsalted Butter
Ingredients
-
Lamb Shoulder
-
Ratatouille
$4.99 -
Carrot
$3.19 -
Tomato
-
Onion
$3.49 -
Celery Stalk
$5.49 -
Garlic
$1.69 -
Thyme
$4.99 -
Rosemary
$4.99 -
Bay Leaf
Directions
Preheat oven 140°C/ 280F
In a large cast-iron pot, heat butter and olive oil. Brown meat on all sides, about 3-4 minutes each side. Season with salt and pepper. Remove meat from pot and set aside.
In a large cast-iron pot, heat butter and olive oil. Brown meat on all sides, about 3-4 minutes each side. Season with salt and pepper. Remove meat from pot and set aside.
In the same pot, add all the vegetable, garlic (skin left on), sauté for 2 minutes and return meat (with all its juices) to the pot. Add water halfway up to the meat. Add bay leaf. Bring to a boil and turn off the heat. Add thyme and rosemary on top of meat. Season again with salt & pepper. Cover pot and place in the oven for 6-7 hours.
Check on the meat every two hours, drizzle meat with cooking liquid. Slice meat, serve with ratatouille and drizzle with sauce and vegetables from the pot.
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