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Roasted marshland lamb with confit brisket, artichoke and aubergine recipe

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Ingredients

Confit Brisket
1 Lamb brisket, rolled
1 bulb Garlic
4 sprigs Thyme
1 Onion , small
5 Black Peppercorns
1 handful Tomato , fresh, peeled, chopped
Vegetable Broth , as needed
Salt and pepper, to taste
Confit Peppers
1 Red Pepper
1 Bell Peppers
30 ml Olive Oil
Lamb Rump
1 Lamb rump
Oil from confit peppers, as needed
1 sprig Thyme
Aubergine Puree
4 Aubergines
8 sprigs Thyme
Sea Salt , as needed
Olive Oil , as needed
Double Cream , reduced, as needed
Salt and pepper, as needed
Aubergine Crisp
1 Aubergines
Icing Sugar , as needed
Sea Salt , as needed
Artichokes
Violet Artichokes
Vegetable Broth , as needed
Basil leaves, as needed
Lamb jus, as needed
cauls, as needed

Roasted marshland lamb with confit brisket, artichoke and aubergine recipe

  • Medium

Ingredients

  • Confit Brisket

  • 1 Lamb
  • 1 bulb Garlic
  • 4 sprigs Thyme
  • 1 Onion
  • 5 Black Peppercorns
  • 1 handful Tomato
  • Vegetable Broth
  • Salt

  • Confit Peppers

  • 1 Red Pepper
  • 1 Bell Peppers
  • 30 ml Olive Oil

  • Lamb Rump

  • 1 Lamb
  • Oil
  • 1 sprig Thyme

  • Aubergine Puree

  • 4 Aubergines
  • 8 sprigs Thyme
  • Sea Salt
  • Olive Oil
  • Double Cream
  • Salt

  • Aubergine Crisp

  • 1 Aubergines
  • Icing Sugar
  • Sea Salt

  • Artichokes

  • Violet Artichokes
  • Vegetable Broth
  • Basil
  • Lamb

Directions

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Steps

1
Done

Confit Brisket

In a heavy-based pan, colour the brisket in a thin film of oil.
2
Done

Once uniform, remove and add the garlic, thyme, onion and peppercorns. Colour evenly and return the brisket to the pan.
3
Done

Cover with vegetable stock, bring to a simmer and skim the fat.
4
Done

Cover with foil, place in a preheated oven at 120°C and cook slowly for 10 hours, or until falling apart.
5
Done

Once cooked, leave to cool for 1 hour.
6
Done

Remove from the pan and flake the meat into a bowl. Season to taste. Reduce the juice and add to the meat.
7
Done

Add tomatoes and mix well until it forms a paste.
8
Done

Split into golf ball sized portions and store in the fridge until needed.
9
Done

Confit Peppers

If you have a steamer, remove the skin of the peppers using a blowtorch. Place the peppers in a tray, cover with cling film and cook in a steam oven for 8-10 minutes.
10
Done

Alternatively, remove the skin of the peppers using a blowtorch. Cook in olive oil at 80°C for 10 minutes. When soft, but sTrim all excess fat from the rump.keep aside.
11
Done

Lamb Rump

Trim all excess fat from the rump.
12
Done

If using a water bath: vacuum adding a drizzle of olive oil and thyme and cook at 58°C for 2½ hours.
13
Done

For traditional method: colour the rump in a sauté pan with a light film of oil. Place in a preheated oven at 160°C for 12- 14 minutes, turning half way. Remove from heat, rest and flash to serve when needed.
14
Done

Aubergine puree

Halve the aubergine; score the flesh and place in a tray.
15
Done

Spread the thyme evenly into the cut, season with sea salt and drizzle with olive oil. Cover with foil. Bake at 160°C for 1 hour.
16
Done

Remove from oven and spoon the flesh onto dry kitchen towel.
17
Done

Blitz in food processor, purée the flesh and slowly add the reduced cream until smooth. Season to taste.
18
Done

Pass and reserve. Heat for service.
19
Done

Aubergine Crisp

Thinly slice the aubergine length ways. Place onto silicone mat lined tray.
20
Done

Dust with icing sugar and season with sea salt. Place second tray on top to press.
21
Done

Bake at 160°C for 10 minutes.
22
Done

Dry out in hot cupboard for 6-8 hours. Store in dehydrator to obtain a fine crisp.
23
Done

Artichokes

Prep artichokes down to the heart. Store aside in lemon water to avoid discolouration.
24
Done

Cook in vegetable stock and simmer until the heart is tender.
25
Done

Remove, cool and pat dry.
26
Done

Place one lamb brisket ball on each artichoke heart. Finish with 1 basil leaf. Wrap in pigs cauls.
27
Done

To serve, panfry until evenly coloured. Poach in stock until hot and glaze with lamb jus.
28
Done

Roast the rump on the fat side until coloured. Serve as pictured.

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