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Confit Honey Lamb

Confit Honey Lamb with a sweet and sour creamy sauce.

Confit Honey Lamb
Serves 4
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
  1. 1 lamb shoulder
  2. 1 tbsp honey
  3. 4 tbsp olive oil
  4. 2 shallots
  5. 2 cloves garlic
  6. 2 carrots
  7. 1 onion
  8. Salt and pepper
  9. ½ glass of blackcurrant liqueur
  10. 2 cups veal stock
  11. Rosemary
Instructions
  1. Peel and thinly slice the carrots, shallots and garlic.
  2. Cut the lamb into pieces.
  3. Salt and pepper the meat and spread the honey. Place the meat in a large cast iron casserole with the olive oil over medium heat.
  4. Add the diced carrots and the sliced onion.
  5. Continue cooking 15 minutes being careful to reduce the heat.
  6. Deglaze by pouring blackcurrant liqueur and the veal stock.
  7. Complete by adding rosemary sprig.
  8. Let simmer on low heat 3 hours
  9. When cooked, remove the meat and cut it to serve it in a dish.
  10. Strain the sauce and pour over the meat .
  11. Garnish with fresh rosemary sprigs before serving.
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