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August 2, 2023

American Lamb Confit Socca with Mediterranean Salad


Recipe Provided By
Chef Edward G. Leonard, CMC

4 plates

American Lamb Confit Socca with Mediterranean Salad



Pickled Onions:

  • 1 cup white balsamic vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon red chili flakes
  • 2 medium red onion, thin julienne
  • 6 sprigs thyme 

Pesto Dressing:

  • 4 garlic cloves, peeled
  • 2 fresh limes, juiced
  • 4 cups fresh basil leaves
  • 1/2 cup black walnuts, toasted
  • 1/2 cup 24-month Parmesan-Reggiano
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Warm water, as needed 

Candied Tomatoes:

  • 1 pound heirloom cherry tomatoes, blanched, peeled
  • 8 springs thyme
  • 4 cloves garlic, slivered
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons white fine sugar 


  • 4 cups spring water
  • 2-1/2 cups chickpea flour
  • 8 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon Madras curry
  • 1 teaspoon fresh oregano
  • Freshly ground black pepper and sea salt, to taste
  • Olive oil, for greasing the pan 


  • 1 cup Frisée
  • 6 ounces feta cubes
  • 2 tablespoons olive oil
  • 20 cured olives
  • 16 slices toasted garlic, sliced
  • Sea salt, to taste
  • Microgreens and red carrot slices, as desired


For Pickled Onions: In a saucepan, whisk vinegar, sugar, brown sugar, salt and chili flakes. Bring to a boil; remove pan from heat. Place onions in a jar; pour liquid over onions, add thyme. Let sit 2 hours. 

For Candied Tomatoes: In a pan, blanch tomatoes in boiling water for 15 seconds; peel. Toss tomatoes with thyme, garlic, oil, sugar, salt and pepper. Using a baking pan with baking mat, bake tomatoes at 250°F for 1 to 2 hours. 

For Pesto Dressing: In a high-powered blender, add garlic, lime juice, basil, walnuts, parmesan and pepper flakes; pulse a few times, breaking down basil. Add oil in a steady stream, pulsing until blended. Add warm water and continue to blend until desired consistency. 

For Socca: In a stainless steel bowl, add cold water, flour, oil and salt. Beat vigorously with a whisk to eliminate lumps. Pour mixture through strainer. Add curry, oregano, pepper and salt. Heat a 10-inch nonstick pan; add oil if needed. Ladle in batter about 1/8th-inch thick in pan. Cook in a 450°F oven until browned, about 2 minutes. Repeat until batter is gone. 

To serve: Warm lamb confit. Place one socca on each plate. Toss Pickled Onions, Candied Tomatoes, frisée and feta with oil; place in center of socca. Top with lamb; Drizzle with Pesto Dressing. Garnish with olives, garlic slices, microgreens, carrot and sea salt.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

American Lamb Confit Socca with Mediterranean Salad
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Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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