SUCCULENT Confit of Lamb
 
Prep time
Cook time
Total time
 
This recipe is AIP-friendly and serves 6-8.
You will need to start this recipe the night before
Author:
Recipe type: The Main Event
Serves: 6 - 8
Ingredients
  • 2 kilo (3½ pound) shoulder of lamb
  • 1 bunch of rosemary
  • ½ bunch of thyme
  • 4 cloves garlic
  • zest of one lemon
  • 1 cup (250 ml) extra virgin olive oil
  • 3 onions
  • 150g (5 oz) black olives
  • 1 tablespoon capers
  • Salt
Method
  1. The day before you want to serve your lamb, pop the lamb shoulder into a rimmed ceramic dish.
  2. Pick th leaves of the rosemary and the thyme and chop finely. Set aside in a small bowl. Peel and finely chop the garlic and add to herbs. Add lemon zest and mix to incorporate.
  3. Using a paring knife, pierce the lamb several times. Sprinkle over half the herb mix and cover the remaining half before placing into the fridge.
  4. Pour the olive oil over the lamb. With clean hands, massage the herbs and oil into the meat, turning to ensure the whole joint is covered. Cover and place into the fridge, preferably overnight.
  5. two hours before cooking, remove the lamb from the fridge and allow to come to room temperature.
  6. Heat your oven to 100°C (210° F). Uncover the lamb and massage again for a few minutes.
  7. Place a heavy frypan over a medium heat. Carefiully brown the meat on all sides. Take time to do this properly (the low cooking temperature will mean your lamb will not 'roast' as usual). Pop the lamb into a casserole dish for cooking. Sprinkle generously with salt.
  8. Peel and slice your onions. Return the frypan to a medium-low heat and add onions and olive oil from marinade. Sauté the onions until soft, stirring often - about 8 minutes.
  9. Pour the onions and oil over the lamb. Add remaining herbs.
  10. Place uncovered in the oven for 2½ hours, basting occasionally.
  11. Turn the lamb over and add olives and capers, before popping back in the oven for a further 2½ hours.
  12. Allow the lamb to rest before carving. Be generous with the olive and caper sauce - it tastes amazing!
Recipe by joannafrankham.com at https://joannafrankham.com/succulent-confit-of-lamb-aippaleolow-carb/