Confited Lamb Shoulder with Sesame Paste, Turmeric and Curry Carrot Purée

Ingredients

• 1.5 kg Lamb shoulder (bone and fat included) (whole piece, with bone for extra tenderness)
• 15 g Fleur de sel (sea salt, to sprinkle before cooking)
• 5 g Ground black pepper (to taste)
• 120 ml Extra virgin olive oil (for the cold start and the sauce)
• 100 g Liquid honey (80 g for the sauce, 20 g for the purée)
• 80 g Sesame paste (tahini) (can be replaced by peanut paste)
• 30 g Tomato concentrate (thick purée)
• 2 g Espelette pepper (about 1 teaspoon)
• 3 g Cumin seeds (whole, not ground)
• 15 g Fresh ginger (julienned, optional if you don't like ginger)
• 15 ml Fresh lemon juice (about 1 tablespoon)
• 2 heads Whole garlic heads (to confit with the meat)
• 2 units Shallots (whole, to confit with the lamb)
• 1000 g Carrots (peeled and cut into pieces)
• 155 g Unsalted butter (125 g for the sauce, 30 g for the purée)
• 2 g Ground turmeric (about ½ teaspoon)
• 2 g Ground curry (about ½ teaspoon)
• 35 g Thick crème fraîche (about 2 ½ tablespoons)
• 200 ml Water (for braising, adjust if necessary)
• 1 braid Bouquet garni (thyme, bay leaf) (optional, to flavor the jus)

Instructions

1. Preheat the oven

   Turn on the oven to 160°C and let it heat for 10 minutes before placing the meat in the oven.

   Time: PT10M

   Temperature: 160°C

2. Season the shoulder

   Sprinkle the lamb meat with fleur de sel and black pepper. Rub lightly with both hands to distribute the seasonings.

   Time: PT5M

3. Start cooking from cold

   Place the shoulder in the Dutch oven, add the olive oil and put the pot over medium‑low heat without preheating it. Let the heat rise gradually for 15 minutes, turning the meat once to obtain a light coloration.

   Time: PT15M

4. Prepare the cooking paste

   In a bowl, mix 80 g honey, 80 g sesame paste, 30 g tomato concentrate, 2 g Espelette pepper, 3 g cumin seeds, the julienned ginger, the lemon juice and 120 ml olive oil until you obtain a homogeneous paste.

   Time: PT10M

5. Add aromatics and braise

   Arrange the two whole garlic heads and the two whole shallots around the meat, pour the prepared paste, add 200 ml water and the bouquet garni. Cover and bake for 1 h 15 at 160°C.

   Time: PT1H15M

   Temperature: 160°C

6. Prepare the carrot purée

   While cooking, peel the carrots, cut them into pieces and cook them in boiling water until very tender (≈15 min). Reserve the cooking liquid, drain the carrots and blend them with 30 g melted butter, 2 g turmeric, 2 g curry, 20 g honey, 35 g crème fraîche, salt and pepper. Blend while hot to obtain a velvety texture.

   Time: PT45M

7. Rest the meat

   Remove the Dutch oven from the oven, take out the shoulder, cover it with aluminum foil and let rest for 10 minutes before carving.

   Time: PT10M

8. Finish the sauce

   Return the pot to medium heat, reduce the cooking liquid by half, incorporate the remaining 30 g butter and 35 g crème fraîche, adjust seasoning with salt, pepper and a splash of lemon.

   Time: PT10M

9. Plating and serving

   Slice the shoulder, drizzle each portion with sauce, serve with a generous spoonful of carrot purée and arrange the confited garlic cloves and shallots around for the final touch.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g