Seasoned American Lamb Shoulder Confit
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Credit: ACF Chef Ed Leonard, CMC, AAC
National Culinary Review, November/December 2023
From the Chef
“Chef’s Note: You can strain and save oil for future cooking use if desired.”
2-1/2 pounds lamb shoulder, bone-in
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
1. Preheat an oven to 300°F. Pat lamb dry.
2. 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.
3. In a stainless steel bowl, blend toasted spices with salt, rose petals, pepper flakes, oregano, cardamom, ginger, cinnamon and mace.
4. Rub the spice mixture all over the lamb shoulder until evenly coated; let sit for 1 hour.
5. Place shoulder in a roasting pan; top with thyme, garlic, rosemary and bay leaves. Pour oil over the lamb. Cover roasting pan with parchment paper and aluminum foil.
6. Roast 3 to 4 hours, or until internal temperature reaches 140°F. The USDA recommends a minimum internal temperature of 145°F for lamb with a 3-minute rest.
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