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Confit Lamb Shoulder with Morroccan Cous Cous Recipe

You Can Literally Make This Confit Lamb Shoulder Recipe in Your Sleep

For the winter season Left Bank restaurant at Dubai's Madinat Jumeirah introduces their mighty 1.8k shoulder of lamb, a traditional British dish with a modern Moroccan twist, perfect for recreating at home. Prepared by marinating the lamb shoulder in duck fat, black peppercorn, bay leaves and rosemary, then left overnight for the flavors to infuse, it ensures the meat retains its juices. The cut is slowly cooked for 12 hours before being finished with a traditional Dijon mustard crust and served with Moroccan cous cous, Arabic bread, pickles and sweet and spicy dips. Yum!

Confit Lamb Shoulder with Moroccan Cous Cous

Left Bank

Confit Lamb Shoulder with Morroccan Cous Cous Recipe

Ingredients

  1. FOR OVERNIGHT MARINATION
    1 Piece Lamb Shoulder (1.8 kg - 2.1kg)
    100g Rock Salt
    30g Black Peppercorns
  1. FOR COOKING THE DUCK
    1Kg Duck Fat
    4Pcs Bay Leaves
    1Pcs Garlic Whole
    2Pcs Rosemary Sprigs
    10g Black Peppercorns
  1. FOR THE COUS COUS
    75g Carrots (2 cm chunks)
    75g Parsnips (2 cm chunks)
    75g Pumpkin (2 cm chunks)
    35g Shallots
    12ml Olive Oil
  1. FOR THE STOCK
    2pcs Cinnamon Sticks
    2pcs Bay Leaves
    70ml Vegetable Stock
    6g Harrissa Paste
    6g Preserved Lemon
    1g Salt
    2Pcs Star Anise
    2g Ginger (Ground)
    0.5g Turmeric
    0.5g Paprika
    0.5g Chili Flakes
    Pinch of Saffron
  1. FOR COMPLETING THE COUS COUS
    50g Couscous
    20g Dried Apricots
    50g Chick Peas Cooked
    6g Butter Unsalted
    3g Coriander Leaves
  1. FOR GARLIC BREADCRUMBS
    30g Panko Breadcrumbs
    5g Chopped Garlic
    1g Chopped Rosemary Leaves
    15g Butter Unsalted
    Salt to taste

Directions


FOR THE OVERNIGHT MARINATION

  1. Mix salt & Peppercorn together and apply evenly on the lamb shoulder.
  2. Cover with a cling film and rest in the chiller for 12hours.

FOR COOKING THE LAMB

  1. After 12 hours of marinating in the fridge, remove and rinse the marinated lamb shoulder with cold water to remove the marination.
  2. Pat dry with a clean kitchen paper and set aside.
  3. Take a large stainless steel container and place the lamb inside. Then cover with Duck Fat and add crushed garlic, rosemary sprigs and whole black peppercorns.
  4. Preheat oven to 90C and cook for 10hrs.

FOR THE COUS COUS

  1. Chop carrots, parsnip & shallots.
  2. Place into a tray and mix with good Olive oil.
  3. Roast the vegetables in the oven at 180C oven for 10 minutes.

FOR THE STOCK

  1. In a stockpot, place all of the ingredients and bring them to the boil.
  2. Add the roasted vegetables from the oven and simmer for couple of minutes.

TO COMPLETE THE COUS COUS

  1. Place the Cous Cous in a mixing bowl; pour over the hot vegetables with spiced liquid.
  2. Cover with plastic wrap so the Cous Cous will absorb all the flavors and will become soft.
  3. Remove the plastic wrap after 8-10 minutes; add dried apricot, butter and chick peas. Mix well.
  4. Add chopped coriander leaves and correct the seasoning.
Image Source: Left Bank
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