Confit Lamb Shoulder with Dried Fruit

Ingredients

• 1.5 kg Boneless lamb shoulder (With the skin, to be butterflied for stuffing)
• 1 unit Onion (Finely sliced)
• 2 tbsp Olive oil
• 100 g Dried apricots (Halve if large)
• 100 g Medjool dates (Pitted, chopped)
• 50 g Raisins
• 30 g Sliced almonds (Lightly toasted)
• 500 ml Veal stock (Prepared in advance or diluted stock cube)
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 roll Kitchen twine (To tie the shoulder after stuffing)

Instructions

1. Prepare the onion

   On the cutting board, finely slice the onion into strips.

   Time: PT5M

2. Sauté the onion

   Heat the cast-iron pot over medium heat, add the olive oil then the sliced onions. Sauté 8‑10 minutes until translucent.

   Time: PT10M

   Temperature: Medium heat

3. Stuff the lamb shoulder

   Butterfly the lamb shoulder. Place the dried apricots, dates, raisins and sliced almonds in the center, then close and tie with the kitchen twine.

   Time: PT10M

4. Assemble in the pot

   Place the stuffed meat on the onions in the pot, add the remaining dried fruit around and pour in the veal stock.

   Time: PT5M

5. Slow oven cooking

   Put the covered pot in the oven at 140°C for 3 h 30. Check tenderness with a fork and baste the meat with the cooking juices every 45 minutes.

   Time: PT3H30M

   Temperature: 140°C

6. Rest the meat

   Remove the pot from the oven, let the shoulder rest for 10 minutes under foil before carving.

   Time: PT10M

7. Slice and serve

   Cut the shoulder into thick slices, arrange on a serving platter and drizzle with the fruit-infused cooking juices.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

18 g

Fiber

3 g