Easy confit lamb shoulder Ingredients: harissa - 5 cl of - olive oil fleur de sel pepper thyme rosemary - 1.5 kg of - boneless lamb shoulder - 12 - peeled shallots - 8 cloves of - garlic in shirts.
Utensils： 1 salad bowl - 1 salad bowl 1 aluminum - 1 Oven - 1 brush - 1 pitter 1 dish -
Total time:
2h10
Preparation:
10 min -
Cooking:
2 h
Phase 1
In a bowl, mix olive oil, harissa, fleur de sel and pepper.
Phase 2
Brush the meat with the mixture.
Phase 3
Put the meat in a dish with the aromatic herbs. Cover with aluminum foil and cook for 45 minutes.n in an oven preheated to 180°C (thermostat 6).
Phase 4
After 45 min add the garlic and shallot. Cover again, lower the temperature to 150°C (thermostat 5), and cook for another 45 minutes, basting from time to time with its juice.
Phase 5
After 45 min, remove the aluminum foil and leave to brown for around 30 min.
Utensils： 1 salad bowl - 1 salad bowl 1 aluminum - 1 Oven - 1 brush - 1 pitter 1 dish -
Total time:
2h10
Preparation:
10 min -
Cooking:
2 h
Phase 1
In a bowl, mix olive oil, harissa, fleur de sel and pepper.
Phase 2
Brush the meat with the mixture.
Phase 3
Put the meat in a dish with the aromatic herbs. Cover with aluminum foil and cook for 45 minutes.n in an oven preheated to 180°C (thermostat 6).
Phase 4
After 45 min add the garlic and shallot. Cover again, lower the temperature to 150°C (thermostat 5), and cook for another 45 minutes, basting from time to time with its juice.
Phase 5
After 45 min, remove the aluminum foil and leave to brown for around 30 min.