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

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

Roasted Marshland Lamb with Confit Brisket, Artichoke and Aubergine

Ingredients

Confit Brisket

Method

Confit Brisket

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