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You know, preparing a confit lamb shoulder often seems impressive. I hesitated for a long time to try because I feared it would be dry, or on the contrary, cooked too long without a truly distinct flavor. But here, I assure you, with this method, it melts in your mouth.
Well, I’ll confess something: I’m the kind of person who sometimes forgets to add a spice, or to change the oven temperature, basically, you get the idea. No more mistakes possible here, it’s simple, calm, and it works.
The great thing is that this recipe doesn’t require any quirky ingredients. You go to the butcher, grab a nice lamb shoulder, pair it with three or four basic things, and bam, in the oven for several hours at low temperature.
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You’ll see, I’ll also slip in my little tips to make the meat tender like confit, with that little something that will have your guests asking for the recipe, without necessarily believing it’s that simple!
Which ingredients you will use for this melt-in-your-mouth confit lamb shoulder
- A lamb shoulder, about 1.5 kg, it cooks better than a piece that’s too big.
- 4 garlic cloves, peeled and lightly crushed, to awaken the flavors.
- A sprig of thyme, because it’s what gives lamb its charm.
- 2 bay leaves, a nod to old-fashioned cooking.
- 100 ml of olive oil, I advise you use good quality, not the €2 supermarket kind.
- Salt and freshly ground pepper, essential!
- Shallots, about ten, the mild and sweet touch that pairs wonderfully.
- A glass of dry white wine (optional, but it gives a boost to the sauce).
The essential tools to succeed with perfect cooking
- An oven dish with a lid (or a cast iron casserole, it’s best for distributing heat evenly).
- A brush, to brush the meat with olive oil so it browns beautifully.
- A sharp knife, essential for making incisions to slip in the garlic.
- Aluminum foil, to avoid an overly grilled skin at the start of cooking.
- A cooking thermometer, if you want to be precise, but frankly, it works without one too.
- A serving dish, because it’s nicer to present it beautifully at the table.
The step-by-step recipe for an effortlessly melt-in-your-mouth confit lamb shoulder
- Preheat the oven to 120°C, it’s the key to perfect slow cooking.
- With the knife, make small cuts on the shoulder, slip in the pieces of garlic.
- Generously salt and pepper, but as I always say, adjust to your taste.
- Brush the meat with olive oil using the brush.
- Place the meat in the dish, add thyme, bay leaves, shallots around.
- Pour the white wine over the meat (or a light broth if you prefer).
- Cover with a lid or aluminum foil to keep the moisture.
- Let cook for 4 hours in the oven without touching, patience pays off.
- In the last 5 minutes, uncover to brown the skin a little if you like.
I remember one time I left it for 5 hours, and frankly, it was a little too tender, the meat shredded so much it was almost a stew. So, caution, 4 hours is a very good compromise.
How to accompany your confit lamb shoulder
- Gratin dauphinois, the classic that always goes down well.
- Roasted vegetables, carrots, small turnips, sweet onions, a treat.
- Sweet potato mash, to change things up a bit, I love it.
- A simple green salad, with a bit of balsamic vinegar for freshness.
Tips and tricks for a confit lamb shoulder that changes everything
- Do not raise the oven temperature during cooking, I’ve made this mistake too many times and it’s not great.
- Choose a rather fresh shoulder, not frozen, it changes the texture of the dish.
- Marinate the meat the day before, with garlic, thyme, a bit of oil, and wine, it really adds flavor.
- Reserve the cooking juice to drizzle over the meat, it’s amazing.
- Accompany with vegetables that withstand long cooking like carrots, shallots, turnips, to avoid a bland salad.
Honestly, time flies when you let the lamb confit. I often take the opportunity to read a good book while waiting; it has become a little end-of-week ritual.
Can we prepare the lamb shoulder in advance?
Yes, you can prepare the shoulder the day before, marinate it, and even cook it in advance, then reheat it gently in the oven. The meat stays tender.
What is the ideal cooking temperature?
Low-temperature cooking (between 110 and 120°C) for 4 hours guarantees tender and well-confit meat, without drying out.
Can the white wine be replaced by something else?
Absolutely. A vegetable or poultry broth also works very well, especially if you avoid alcohol.
How to know if the lamb shoulder is well cooked?
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Tender meat falls apart easily with a fork. If you can easily slide in the fork, it’s done!
