Confit lamb salad with capers and gherkins

Confit lamb salad with capers and gherkins

By
From
Slow
Serves
4
Photographer
Tara Fisher

You can confit most meats – classically, it’s done with duck legs. It’s a great way of using cheaper cuts and making them tender. The secret is not to let the oil or fat boil: the idea is to cook the meat at around 80°C, so a gentle bubbling is what you need. Accompaniments such as gherkins and capers are great with it because they cut through the fat.

Ingredients

Quantity Ingredient
1kg lamb neck fillet, fully trimmed
1-2 litres rapeseed oil
3 heads little gem lettuce
2 banana shallots
75g gherkins
3 tablespoons fresh flat-leaf parsley leaves
3 tablespoons fresh mint leaves
75g capers, drained
3 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Put the lamb in a large sauté pan or deep frying pan, making sure the pan is big enough to hold it all in one layer, then pour over enough rapeseed oil to completely cover the lamb. Place over a medium-low heat and bring to a very gentle simmer, just enough for a few tiny bubbles to burst on the surface. Simmer at that temperature for 1¼ hours, or until the lamb is tender.
  2. When the lamb has cooked, allow it to cool in the oil for 30 minutes, then lift it out and place on kitchen paper to drain and cool.
  3. Meanwhile, separate the Little Gem leaves and thinly slice the shallots and gherkins. Roughly chop the parsley and mint leaves. When the lamb is cool enough to handle, shred it into large pieces. Layer the lettuce with the shredded lamb, shallots, capers, gherkins, parsley and mint. Season with a little salt and pepper, then drizzle with the olive oil.
Tags:
James Martin
Saturday Kitchen
slow cooking
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