Advertisement
Lamb confit with couscous
Cordero confitado en su jugo con couscous
- Serves
6
- Difficulty
Easy
By Fiona Dunlop
Published 2023
Laborious, finicky, time consuming... but it is so good! A real labor of love, a tour de force, and a melt-in-your-mouth slab of juicy, compressed meat. If you don’t want to make your own gravy, you can use 1 cup (9 oz/250 g) good-quality store-bought lamb gravy. You will need to start about two days ahead.
Ingredients
6½ lb 3 kg - Coarse sea salt
1
Method
Place the lamb necks in a large bowl of water with some coarse salt and set aside for about 8 hours at room temperature to rid them of their blood.
Rinse the lamb necks, pat dry with paper towels, then place them in a roasting pan Sprin
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement