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Lamb Confit with Figs and Spices
A tender lamb confit flavored with dried figs, ginger, nutmeg, thyme and rosemary. Ideal for an Easter meal or a comforting dinner, served with its rich sauce and garnished with sesame seeds and chives.
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Cost Breakdown
Critical Success Points
- • Brown the lamb shanks on all sides
- • Deglaze with white wine and scrape the fond
- • Slow cook on low heat for 1h30
- • Add the dried figs at the right time
Safety Warnings
- • Watch out for hot oil splatters when browning the shanks
- • Handle the hot pot with kitchen gloves
- • Ensure the meat reaches at least 70 °C internal temperature
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