Lamb Confit with Garlic Mashed Potatoes
A classic French dish featuring tender lamb confit, served with a side of rich garlic mashed potatoes.
Ingredients
- ●1.5-2 kg boneless lamb shoulderpreferably with the bone in
- ●2 tablespoons olive oilfor cooking
- ●4-5 cloves garlicminced
- ●2 sprigs thymefresh
- ●2 bay leavesfresh
- ●1 tablespoon saltunrefined
- ●1/2 teaspoon black pepperfreshly ground
- ●4-5 potatoeslarge, peeled and chopped
- ●1/4 cup milkwhole milk
- ●2 tablespoons butterunsalted
Instructions
- 1
Preheat the oven to 275°F (135°C).
- 2
Season the lamb with salt and black pepper.
- 3
In a large Dutch oven, heat the olive oil over medium heat.
- 4
Sear the lamb until browned on all sides, then remove it from the pot.
- 5
Add the minced garlic, thyme, and bay leaves to the pot and cook for 1-2 minutes.
- 6
Return the lamb to the pot, cover it with a lid, and transfer it to the preheated oven.
- 7
Braise the lamb for 2-3 hours, or until it's tender and falls apart easily.
- 8
While the lamb is cooking, prepare the garlic mashed potatoes.
- 9
Boil the chopped potatoes in salted water until they're tender.
- 10
Drain the potatoes and mash them with butter, milk, salt, and pepper.
- 11
Stir in the minced garlic and adjust the seasoning as needed.
- 12
To serve, slice the lamb confit and serve it with the garlic mashed potatoes.