Monday, 7 July 2014

Summer, lamb and a glass jar

A variation on the theme....

Herbs and coconut coated lamb confit cooked in a jar 
500 g French rack of lamb
500 ml sunflower oil

50 ml coconut oil
40 gr Dijon mustard
20 gr dried coconut
15 gr estragon
15 gr oregano
15 gr thyme
15 gr coriander
15 gr sage
a pinch of Maldon smoked salt flakes
a pinch of freshly ground black pepper
a pinch of freshly ground dried chilly peppers
2 cloves of garlic

a small shallot
Take the lamb rack out of the fridge at least 20 minutes before start cooking. With a sharp knife cut in between the ribs, then separate the meat from the bone, creating nice round sirloin pieces.
Fill glass jars ¾ with sunflower and coconut oil, close them, place them into large casseroles, cover with water and bring to 70 degrees temperature.
Chop very finely the herbs leaves and then put them on a piece of paper to absorb a bit the moisture. Mix with the coconut. In the meantime brush the meat with the mustard and then cover it with the herbs, pressing well so it creates a tight coating. Leave on the side a pinch of chopped herbs and mix them with salt, pepper and chilly.
Very quickly remove the jars from the casserole, open them and toss the lamb in it . Close and put them back in the water and let it simmer at 70 degrees for 17/18 minutes.
Serve with the salted herbs seasoning and a bit of balsamic reduction

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