American Lamb Shoulder Confit
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Recipe Provided By
Chef Edward G. Leonard, CMCServings
5 pounds
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Ingredients
- 2-1/2 pounds American Lamb shoulder, bone-in
Spices:
- 1-1/2 tablespoons cumin seeds
- 1-1/2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 2 teaspoons whole cloves
- 2 tablespoons kosher salt
- 1 tablespoon dried rose petals
- 2 teaspoons red pepper flakes
- 2 teaspoons dried oregano
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mace
- 8 thyme sprigs
- 8 Garlic cloves
- 6 rosemary sprigs
- 4 bay leaves
- 1 quart olive oil
Directions
For the Spices: In a dry skillet over medium heat, toast cumin, coriander, peppercorns and cloves, stirring constantly until fragrant, about 2 minutes. Place spices in spice grinder; grind to a coarse finish.
In a stainless steel bowl, blend toasted spices with salt, rose petals, pepper flakes, oregano, cardamom, ginger, cinnamon and mace.
Rub the spice mixture into the lamb until the shoulder is evenly coated; let sit for 1 hour.
Place shoulder in roasting pan; top with thyme, garlic, rosemary and bay leaves. Pour in oil. Cover roasting pan with parchment paper and aluminum foil. Cook at 300°F for 3 to 4 hours.
Chef’s Note: You can strain and save oil for future cooking use if desired.
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
