Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win an endota spa experience.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tony Bilson: Confit of lamb shoulder


You'll need

1 lamb shoulder (about 1.5kg), trimmed, cut through the bone into 8 pieces (see note) 350 ml veal stock 100 gm canned chopped tomatoes 2 thyme sprigs, plus 2 tsp finely chopped 1 fresh bay leaf 30 gm softened butter 30 gm Dijon mustard ½ garlic clove, finely chopped 1 tbsp olive oil 6 cherry tomatoes, halved 4 baby turnips, trimmed, halved, scrubbed 1½ bunches thick asparagus, trimmed 12 sugar snap peas, trimmed   Seasoned salt 2 juniper berries ½ star anise 2 garlic cloves 45 gm sea salt 1 tbsp each finely chopped thyme and marjoram ½ fresh bay leaf, crushed

Method

  • 01
  • Preheat oven to 90C. For seasoned salt, coarsely grind juniper and star anise in a mortar and pestle (1 minute), then transfer to a bowl. Bruise garlic in a mortar and pestle, add to spices with remaining ingredients, mix well to combine.
  • 02
  • Rub seasoned salt all over lamb pieces and place in a large roasting pan. Add veal stock, tomato, thyme sprigs and bay leaf, cover with foil and cook until very tender (6-8 hours, or overnight). Remove lamb from pan and set aside. Strain cooking liquid through a fine sieve into a saucepan and simmer over medium-high heat until reduced by half (5-6 minutes).
  • 03
  • Increase oven to 130C. Combine butter, mustard, garlic and chopped thyme in a bowl and brush thickly over lamb. Place lamb in a single layer in a roasting pan, roast for 30 minutes, increase oven to 200C and roast until crisp (7-8 minutes).
  • 04
  • Just before serving, heat olive oil in a small frying pan over high heat, add cherry tomatoes, cut side down, and cook until just caramelised (1-2 minutes), set aside and keep warm. Blanch remaining vegetables until just tender (2-3 minutes for turnips, 1-2 minutes for asparagus, 1 minute for sugar snap peas), drain and keep warm. Serve lamb hot drizzled with sauce, with cherry tomatoes, asparagus, turnips and sugar snap peas.
Note You’ll need to ask your butcher to cut the lamb shoulder into pieces for you.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Win
a trip to the Gold Coast!

Win a trip for two to Jupiters Hotel & Casino on the Gold Coast to dine at the new Italian restaurant, Cucina Vivo.

Read More
Win
double passes to A Royal Night Out!

Win 1 of 50 in-season double passes to A Royal Night Out, in cinemas May 14.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.