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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

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Source Video
30m
Prep
2h 35m
Cook
22m
Cleanup
3h 27m
Total

Cost Breakdown

$28.30
Total cost
$4.72
Per serving

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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