Lamb confit with couscous

Name: Lamb confit with couscous (Cordero confitado en su jugo con couscous)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 2 carrots, peeled and finely diced; 6½ lb (3 kg) lamb necks; Sunflower oil; 1¼ cups (300 ml) beef stock; 1½ cups (9 oz/250 g) couscous; Coarse sea salt; 1 bushy sprig rosemary; 2 large sprigs thyme; 1 head garlic, crushed; 3½ oz (100 g) zucchini (1 small), peeled and finely diced; Sea salt flakes

Cordero confitado en su jugo con couscous

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

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) lamb necks
Coarse sea salt
1 bushy s

Europe
Spain
Roquetas de Mar
Almería
Main course
Mediterranean

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.

Preheat the oven to 185°F (85°C).

Rinse the lamb necks, pat dry with paper towels, then place them in a roasting pan Sprin