Confited Lamb Shoulder with Sesame Paste, Turmeric and Curry Carrot Purée
Recipe by Norbert Tarayre
Boneless lamb shoulder but with bone, slowly cooked in the oven after a cold start, glazed with a velvety sauce of sesame paste, honey, Espelette pepper and ginger. Served with a velvety carrot purée flavored with turmeric, curry, butter and a drizzle of honey. A convivial Sunday dish, ideal for family meals.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
30m
Prep
2h 35m
Cook
22m
Cleanup
3h 27m
Total
Cost Breakdown
Total cost:$28.30
Per serving:$4.72
Critical Success Points
- • Start cooking from cold to avoid an insulating crust
- • Confit the garlic and shallots with the meat so they don't burst
- • Blend the carrot purée while hot for a smooth texture
Safety Warnings
- • Handle the very hot oven – use kitchen gloves.
- • Olive oil heats quickly; do not leave unattended.
- • Use a sharp knife and cut away from your body.
- • The cooking jus is very hot, watch out for splatters.
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