Go Back

Recipe: Lamb confit and potato gateau with roast rack of lamb

Print Recipe Pin Recipe

Ingredients
  

  • Lamb belly/ breast
  • 1 lamb breasts
  • 1 lge onion
  • 1/2 head of garlic
  • 1 carrot
  • 1 stick of celery
  • 1.5 lge sprigs of rosemary all roughly chopped
  • ½ a bottle of red wine
  • ½ a litre or until meat is covered of veal or chicken stock
  • For the lamb
  • 1/2 head garlic
  • 2 sprigs of thyme
  • 1/2 orange zest
  • 1/4 inch ginger
  • Enough duck fat to cover leg
  • For the potatoes
  • 4 lge potatos
  • ½ pint double cream
  • ½ pt milk
  • ½ head of garlic
  • Small handful of thyme
  • Romesco Sauce
  • 1 x red peppers...roasted and peeled
  • ½ x red chilli chopped
  • 1 x cloves of garlic
  • 10 x sun dried tomatoes
  • 25 g basil
  • 25 g flat leaf parsley
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ½ tbspoon sherry vinegar
  • 1.5 oz. toasted almonds...optional
  • Place all in blender and blend until almost smooth.

Instructions
 

  • Lamb Belly
  • Lay out your lamb breasts skin side down, season with salt and pepper and sprinkle with chopped rosemary and garlic.
  • Roll the lamb breast up like a Swiss roll and tie with string.
  • Sear off in a pan with high sides, till browned all over sides, remove from pan and add the chopped vegetables and sweat off.
  • Add lamb then deglaze the pan with red wine, reduce wine for 10 mins then add stock to cover the lamb.
  • Cover the pan with a lid or tin foil then place in an oven for 4-5 hours at Gas mark 2 or 150 degrees.
  • Take out and leave to cool, then wrap tightly in cling film.
  • Leave overnight then the next day slice into 2-3 cm slices and sear on both sides till golden brown, heat in the oven for 10 mins and serve.
  • Lamb Confit and Potato Gateau
  • Marinate your leg of lamb in sea salt for 24 hours.
  • Wash off salt, place in dish with garlic, thyme, orange zest, ginger and duck fat
  • Cover with tin foil – cook in a low oven gas mark 2 or 150 degrees for at least 6 hours or till meat falls off the bone.
  • Let the confit cool a while and pick off the bone shredding at the same time.
  • Heat double cream and milk in thyme and garlic until it thickens (coats the back of a spoon)
  • Pass into a clean container.
  • Line dish for gateau with silicon paper.
  • Slice potato on a mandolin, then place in cream liquid, overlap each potato slice in the dish seasoning each layer – do 3 layers – then add lamb confit, another 3 layers of potatoes then lamb confit and another 3 layers of potato, pour over any excess cream, layer a piece of silicon paper on top, wrap in tin foil and bake at gas mark 3 for 3 hours or until a knife passes through it easily.
  • Take out of oven and press on weights for 24 hours.
  • Cut to desired shape and then reheat in oven
  • Rack of Lamb
  • Season your rack of lamb and seal in a very hot pan until coloured all over. Put in oven at gas mark 6 for 10-15 min. leave to rest
  • Serve with a Romesco Sauce, spinach and girolle mushrooms