Lamb Shoulder Confit with Black Garlic Puree, Carrots and Herbs Cracker
BY MAURO COLAGRECO - This eye-catching lamb confit with roasted puree and delicious herbs on top is reaching for the stars. A mighty main course that is almost too beautiful to eat.
How to prepare
Lamb, lamb jus, roasted carrot puree, black garlic puree, coriander puree, flower/herb mix, tuile, green sauce.
Nonstick frying pan, oven, kitchen tweezers, palette knife, spoon, scissors.
FROM YOUR PANTRY:
Olive oil, butter.
Nuts (pistachio nuts), fish, crustaceans, milk, wheat (gluten), soybean. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.
Lamb shoulder origin: FR. Corn poultry breast origin: FR.