Name: Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée
Total time: 4 h 30 min
Ingredients: 1.2kg lamb shoulder, deboned (preferably organic); 5g of rosemary, leaves picked; 15g of garlic cloves, each clove cut lengthways into 3; 55g of coarse sea salt; 1l duck fat; 125g of banana shallot, sliced; 175ml of Madeira; 500ml of lamb stock; 400ml of chicken stock; 25g of butter; oil; 2 heads of garlic; 50ml of olive oil; salt; 800g of potatoes, Maris Piper or Desiree, peeled and chopped; 150ml of milk; 50g of butter; salt; 5 plum tomatoes, medium sized; 50ml of white wine; 100ml of olive oil; 3 garlic cloves, each cut into 5 slices; 1 handful of rosemary; salt; pepper; 250g of French beans, topped and tailed; 25g of butter; sea salt; black pepper

Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée

by Nigel Haworth

Ingredients

Fresh Meat

1.2kg lamb shoulder, deboned (preferably organic)
1l duck fat
500ml of lamb stock

Fruit & Vegetables

15g of garlic cloves, each clove cut lengthways into 3
125g of banana shallot, sliced
800g of potatoes, Maris Piper or Desiree, peeled and chopped
5 plum tomatoes, medium sized
3 garlic cloves, each cut into 5 slices
250g of French beans, topped and tailed

Beverages

175ml of Madeira
50ml of white wine

Dairy

25g of butter
150ml of milk
50g of butter
25g of butter

Oils & Vinegars

oil
50ml of olive oil
100ml of olive oil