Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Confited Lamb Shoulder with Sesame Paste, Turmeric and Curry Carrot Purée
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.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
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.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vanilla Madeleines
Delicate, buttery madeleines flavored with Madagascar vanilla, orange blossom water and a hint of honey. The recipe uses brown butter and a quick chill‑freeze step to create the classic hump on each cake. Perfect for tea time or a sweet snack.
Colored Easter Cookies
Soft and slightly crunchy cookies, decorated with almond pieces, grated coconut, colored sugar and chocolate eggs to celebrate Easter. The dough is easy to prepare, requires no chilling and bakes in only 10 minutes.
Vanilla and Sea Salt Caramel Stick
An elegant pastry log composed of a sea‑salt caramel mousse, a vanilla bavaroise and a Joconde biscuit, decorated with crunchy nougatine. Ideal for special occasions.
Summer Salad with Caramelized Nectarines, Arugula, Pine Nuts and Grilled Goat Cheese
An indulgent summer salad combining the sweetness of honey‑caramelized nectarines, the peppery bite of arugula, the crunch of toasted pine nuts and the creaminess of warm goat cheese on whole‑grain toast. Perfect for outdoor meals or a light summer lunch.
Confit Byaldi (Contemporary Ratatouille)
Confit Byaldi presents a modern twist on classic ratatouille, featuring delicately sliced vegetables artfully arranged and baked in a rich roasted red‑pepper sauce. The method calls for roasting and peeling the peppers, pureeing them into a flavorful sauce, thinly slicing the vegetables, and slow‑roasting to achieve tender, layered flavors reminiscent of Pixar’s iconic Ratatouille.
Classic French Steak Tartare
A traditional French steak tartare made with hand-chopped fillet of beef, seasoned with anchovy, capers, gherkins, shallots, Dijon mustard, egg yolk, olive oil, and a touch of Worcestershire sauce. Served as a main course, often accompanied by French fries and salad.