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Lamb loin with confit shoulder, white onion puree and braised baby onions

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: Graceland Three Graces is a blend of cabernet sauvignon, shiraz and merlot. It is intensely fruity, with red and black fruits, yet it is also wonderfully elegant.

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Lamb loin with confit shoulder, white onion puree and braised baby onions

Serves: 4

Cooking Time: 1 hour plus 5 hours for the confit and overnight for marinating

Ingredients

LAMB
700g lamb loin
100ml olive oil
handful fresh thyme
2 garlic cloves
CONFIT SHOULDER
1 small lamb shoulder, deboned
2 garlic cloves, chopped
30ml (2 tbsp) fresh thyme leaves
250ml (1 cup) duck fat
ONION PURÉE
1kg onions, sliced
500ml (2 cups) milk
500ml (2 cups) fresh cream
salt and freshly ground black pepper, to taste
BRAISED BABY ONIONS
12 baby onions
200ml chicken stock

Instructions

Marinate the loin overnight in the oil, thyme and garlic.

For the confit, preheat the oven to 90ºC. Rub the inside of the lamb shoulder with the garlic and thyme. Roll and tie with string. Confit (roast in the duck fat) for 5 hours. Remove from the oven and allow to cool in the fat.

For the onion purée, cook the onions in the milk and cream until soft, about 20 minutes. Strain off the liquid and purée the onions in a food processor, adding some of the liquid if necessary. Season to taste and keep warm.

For the braised onions, fry the baby onions in a pan until nicely coloured, then add the stock and reduce the liquid until the onions are glazed.

Heat a griddle pan to hot and fry the marinated lamb loin for about 5 minutes on each side (for medium-rare).

Slice the confit shoulder and fry until crispy.

To assemble, slice the loin and arrange on plates with slices of the confit shoulder. Spoon on the onion purée,

arrange the braised onions around the plate, and serve.