RecipesO.NoirJarret d'agneau confit

Jarret D'agneau Confit Recipe

inspired by

@onoir

Sep 18 2024

•

3h 30m

•

Serves 4

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Recipe information

Make Jarret D'agneau Confit in just 3h 30m. gratin Savoyard, carottes glacées au sirop d’érable, pruneau et abricot caramélisées et amandes grillés

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Ingredients

Main Ingredients

Gratin Savoyard

Glazed Carrots

Caramelized Fruits

Garnish

Preparation

Lamb Confit

1. Prepare the Lamb

Preheat the oven to 150°C (300°F). In a large oven-safe pot, heat the duck fat or olive oil over medium heat. Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides. Add garlic and thyme.

2. Slow Cook

Cover the pot and transfer to the preheated oven. Cook for about 4 hours or until the meat is tender and easily pulls away from the bone.

Gratin Savoyard

3. Prepare Potatoes

Peel and slice the potatoes thinly. In a bowl, mix the cream, nutmeg, salt, and pepper.

4. Layer and Bake

In a baking dish, layer the sliced potatoes, pouring the cream mixture over each layer. Top with grated Gruyère cheese. Bake at 180°C (350°F) for about 45 minutes until golden and bubbly.

Glazed Carrots

5. Cook Carrots

In a saucepan, melt butter over medium heat. Add the carrot sticks and sauté for about 5 minutes.

6. Add Maple Syrup

Pour in maple syrup and season with salt. Cook for an additional 10-15 minutes, stirring occasionally, until the carrots are tender and glazed.

Caramelized Fruits

7. Caramelize Fruits

In a saucepan, combine sugar and water. Cook until sugar dissolves and begins to caramelize. Add prunes and dried apricots, cooking until they are coated in caramel.

Serve

8. Plate the Dish

Serve the confit lamb shanks alongside the gratin Savoyard, glazed carrots, and top with the caramelized fruits. Garnish with toasted almonds.

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