Roasted Marshland Lamb with Confit Brisket, Artichoke and Aubergine

Name: Roasted Marshland Lamb with Confit Brisket, Artichoke and Aubergine
Ingredients: Lamb jus, as needed; Pigs cauls, as needed; icing sugar, as needed; 1 aubergine; Salt and pepper, as needed; Small globe or Provence; Sea salt, as needed; Olive oil, as needed; Double cream, reduced, as needed; 1 red pepper; 8 sprigs thyme; 4 aubergines; Vegetable stock, to taste; Vegetable stock, as needed; 1 handful tomatoes, fresh, peeled, chopped; 4 sprigs thyme; 5 black peppercorns; 1 onion, small; 1 lamb brisket, rolled; 1 bulb garlic; Basil leaves, as needed; 1 yellow pepper; 30 ml olive oil; Violet artichokes; confit brisket; 1 lamb rump; Oil from confit peppers, as needed; 1 sprig thyme

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Confit Brisket

1 lamb brisket, rolled
1 bulb garlic
4 sprigs

Main course
Dinner
Gluten-free
Spicy

Method

Confit Brisket

In a heavy-based pan, colour the brisket in a thin film of oil.
Once uniform, remove and add the garlic, thyme, onion and peppercorns. Colour evenly and return the brisket to the pan.
Cover with vegetable stock, bring to a simmer and skim the fat.
Cover with foil, place in a