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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
  2. 1 Piece Lamb Shoulder (1.8 kg - 2.1kg)
  3. 100g Rock Salt
  4. 30g Black Peppercorns
  1. FOR COOKING THE DUCK
  2. 1Kg Duck Fat
  3. 4Pcs Bay Leaves
  4. 1Pcs Garlic Whole
  5. 2Pcs Rosemary Sprigs
  6. 10g Black Peppercorns
  1. FOR THE COUS COUS
  2. 75g Carrots (2 cm chunks)
  3. 75g Parsnips (2 cm chunks)
  4. 75g Pumpkin (2 cm chunks)
  5. 35g Shallots
  6. 12ml Olive Oil
  1. FOR THE STOCK
  2. 2pcs Cinnamon Sticks
  3. 2pcs Bay Leaves
  4. 70ml Vegetable Stock
  5. 6g Harrissa Paste
  6. 6g Preserved Lemon
  7. 1g Salt
  8. 2Pcs Star Anise
  9. 2g Ginger (Ground)
  10. 0.5g Turmeric
  11. 0.5g Paprika
  12. 0.5g Chili Flakes
  13. Pinch of Saffron
  1. FOR COMPLETING THE COUS COUS
  2. 50g Couscous
  3. 20g Dried Apricots
  4. 50g Chick Peas Cooked
  5. 6g Butter Unsalted
  6. 3g Coriander Leaves
  1. FOR GARLIC BREADCRUMBS
  2. 30g Panko Breadcrumbs
  3. 5g Chopped Garlic
  4. 1g Chopped Rosemary Leaves
  5. 15g Butter Unsalted
  6. 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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