Lamb with figs and lemon confit recipe

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  • 1 kg boneless leg of lamb
  • 650 g vegetable broth
  • 300 g sugar
  • 100 g dry white wine
  • 10 g walnut kernels
  • 4 fresh figs
  • 3 untreated lemons
  • a clove of garlic
  • an onion
  • a fresh chilli
  • a sprig of sage
  • a sprig of rosemary
  • steamed chickpeas
  • raisins
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the lamb with figs and lemon confit recipe, cut the lemons into 5mm thick slices. Put them in a saucepan and cover them with water. Bring to a boil. Turn off and drain. Put them back in the saucepan and add 300 g of sugar and 300 g of water, bring them back to the boil, then lower the heat and cook for 25-30 ‘. Turn off and let cool. Slice the onion.

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Massage the lamb meat with a pinch of salt. Place it in a pan with a knob of butter, the clove of garlic with the peel, sage and rosemary and brown for 2-3 ‘on each side. Remove the meat from the pan, remove the herbs and garlic. Clean it from grease with the help of a sheet of kitchen paper. Return the lamb to the pan with the sliced ​​onion, a drizzle of oil and the red pepper and roast everything until the onion turns golden. Add the wine and cook for 5 ‘.

Add 300 g of hot broth and continue cooking covered, over moderate heat for 20 ‘. Turn the lamb, add 150 g of broth and continue to cook for another 20 ‘. Turn again, add another 100 g of broth and cook for 15 ‘. Add the remaining broth and finish cooking in 15 ‘. Remove the meat from the pan and let it cool on a grill. Strain the cooking liquid from the lemons into a pan and heat it.

Cut the figs in half with the peel and sauté them, on the pulp side, for 1 ‘, in the pan with the lemon liquid. Put the meat back into the pan with the cooking juices, add the chopped walnuts, a tablespoon of raisins, one of chickpeas and cook over medium heat for 2-3 ‘. Shred the meat with your hands and serve with the cooking juices, a few slices of confit lemon and caramelized figs.

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