Lamb & Lemon Confit: a true love story…
This recipe is a must for lamb afficionados because unlike most lamb recipes it doesn’t take hours to get to the precious lamb land. In fact 30 minutes if you’re a slow driver will get you there. Here is the map…
INGREDIENTS for 4
1 lamb shoulder slice in half inch steaks
1 cup (250ml) of white wine
4 tbsp (60ml) of Le Grand’s Lemon Confit Sauce
5 tbsp (75ml) of 35% cream
2 tbsp (30ml) of minced corriander
1 tbsp (15ml) of sea salt (preferably coarsed)
1 tsp (7ml) of cumin powder
PREPARATION
Spread the salt and the cumin in a pan(no oil) and heat them up until the salt start’s to pop
Add the lamb and cook for 5 to 10 min at high heat and put aside before it is completely cook
Add the wine (deglaze) in let it reduce for a few minutes
Add the Lemon Confit Sauce, the coriander, and the cream
Bring back the lamb that will finish to cook in this sauce (be carefull not to overcook!)
Serve the lamb and top with tis delicious sauce of yours…
November 17, 2009 à 20 h 28 min
Tonight, I modified the Lamb-Lemon Confit recipe with mahi-mahi…..MMMMMMMMM- GOOOD! I would suggest half the salt for fish and of course reduce the cooking time accordingly… it was a big hit! Served over grits with steamed veggies on the side! Cheers!
November 18, 2009 à 11 h 51 min
@ Katie Sounds delicious! I love the fact that you took a recipe for meat and transformed it in a fish recipe. That’s what coocking is all about, a sudden inpiration… I will try your recipe, you may see it one day on this blog. Don’t worry I will mention that a sudden inspiration prompted me to adapt a recipe for lamb to…