6double lamb cutlets, French trimmed (see note)60 ml(¼ cup) olive oil Lamb confit500 gmboned lamb shoulder, trimmed10garlic cloves10thyme sprigs, plus 2 tbsp thyme leaves10juniper berries2rosemary sprigs100 gmcoarse sea salt2 litres(8 cups) duck fat½ cupcoarsely chopped flat-leaf parsley5golden shallots, coarsely chopped5roast garlic cloves (see note)50 gmsalted capers, rinsed, drained and coarsely choppedTo serve:blanched green beansGreen olive vinaigrette70 mlextra-virgin olive oil5saffron threads40 mlcabernet sauvignon vinegar1 tbsplamb or chicken stock2golden shallots, finely chopped20large green mammoth olives, pitted, finely chopped2anchovy fillets, finely choppedSheep’s curd and potato purée4large Sebago potatoes (about 1kg), quartered150 gmcold butter, finely chopped150 gmsheep’s curd (see note)50 mlwarm milk
For lamb confit, place lamb in a non-reactive dish, pound garlic, thyme sprigs, juniper berries, rosemary and salt in a mortar and pestle until coarsely ground, rub over lamb, wrap with plastic wrap and refrigerate until lightly cured (3 hours).
Preheat oven to 130C. Scrape salt from lamb, rinse, fit snugly in a deep roasting pan, cover with duck fat and cook until meat falls from bone (3-4 hours). Remove lamb from fat (reserve 1 tbsp fat), cool, coarsely shred with fork and place in a bowl. Add parsley, thyme leaves, shallots, garlic, capers and reserved duck fat, stir to combine and season to taste. Lay four sheets of plastic wrap on top of each other on a work surface. Place lamb mixture on top, wrap tightly, twisting ends, to form a sausage. Refrigerate until firm (2-3 hours).
Meanwhile, for green olive vinaigrette, combine oil and saffron in a saucepan over medium heat until warm (20-30 seconds), remove from heat and stand until infused (2 hours). Add remaining ingredients, whisk to combine and season to taste.
For sheep’s curd and potato purée, increase oven to 150C. Cook potato in boiling salted water until soft (20-25 minutes), drain, mash until smooth. Working quickly, add half the butter, then return to a clean pan over low heat and whisk in sheep’s curd, milk and remaining butter until well combined (if it starts to separate, remove from heat and add more milk). Season to taste, set aside and keep warm.
Season lamb cutlets generously. Heat 40ml olive oil in an ovenproof frying pan, cook cutlets fat-side down over medium-high heat until golden (5-7 minutes), then cook until brown (1-2 minutes each side). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium rare). Cover with foil and keep warm.
Meanwhile, slice confit into six 3cm rounds. Heat remaining oil in an ovenproof frying pan, add confit, turn once until brown (1 minute each side). Roast in oven until heated through (2-3 minutes). Arrange confit, cutlets and purée on plates, drizzle with vinaigrette and serve with green beans.
Note To roast garlic, preheat oven to 180C. Wrap garlic head
in foil and bake until soft (20-30 minutes), then squeeze cloves
from skins. Sheep's curd is available from select delicatessens.
Double lamb cutlets are available from select butchers. You may
need to order in advance.