Seven hour confit leg of lamb with maple and orange glaze
French cuisine · French Cooking Academy · ♥ 1.9K likes · 45.4K views · 13 min video
No ratings yet
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ leg leg of lamb
- carrots
- shallots
- onion
Rough chop the carrots, shallots and onion into very chunky bits; no fine cutting. Leave the garlic unpeeled.
- garlic
- salt
- pepper
Season the lamb with salt over a plate, not in the cooking dish, then pepper it.
- rosemary
- chicken stock
Add fresh rosemary from the garden.
Render fat in the pot from the trimmed piece of bone and its fat layer rather than adding oil.
Sear the lamb fatty side first and then all round, a few minutes each side, to a crust. Stated as 'just, you know, five, three, four minutes on each side'.
Take the meat out and put all the garnish in; sweat it a few minutes over about medium heat.
- madeira wine
Raise the heat to high and deglaze with the madeira, reducing 20 to 30 seconds to a semi-syrupy state.
Return the meat, add the stock and all the aromatics. The liquid must not go further than halfway up the meat: this is a braise, not a stew.
Usually seven hours; for this smaller piece perhaps five. Check every two or three hours that there is enough liquid. At the end he calls it seven hours of cooking time.
Water can replace the stock entirely -- lamb is strong enough to make a good sauce on its own.
From time to time open the lid and baste the meat with its own juices so it does not dry. The meat loosening around the bone is the sign it is going well.
When it is falling apart, lift all the meat out carefully onto a tray; it comes away with a spoon.
- maple syrup
Brush on a glaze of maple syrup and orange juice for sweetness and a little caramelization, and put it under the grill to firm up the flesh. Optional.
Scoop out the garnish into a bowl and filter the cooking juices -- the jus de braisage -- into a pan.
Reduce the jus three to four, up to five minutes, to thicken it and concentrate the taste.
Shred the meat with a fork or a spoon and pour the jus over it.