To celebrate Jacob’s Creek Reserve range and the legendary South Australian regions from which the wine is produced, Jacob’s Creek Reserve ambassador and top chef Pete Evans shows us how to prepare a classic Lamb Confit. Pair it with Jacob’s Creek Reserve Coonawarra Cabernet Sauvignon for best results.
Start preparations at least 1 day in advance. Place the lamb in a tray with coarse sea salt and leave it for about 24 hours
Preheat oven to 200 degrees (95 C). Brush off the salt and rinse the meat well in cold, running water. Place the meat in an ovenproof container just big enough to hold the meat. Add the capers, olives, thyme, rosemary, and garlic.
Melt the duck fat, combine with the olive oil, and cover the meat with the fat. Cover the lamb with parchment paper, then cover with a double layer of aluminium foil. Bake it in the oven for 6-8 hours.
Remove from the oven and allow to cool overnight in the confit oil
When ready, heat the confit gently, then remove the lamb leg and transfer to a rack set over a ½ sheet pan. Strain the oil, remove and reserve the garlic, olives and capers. Discard the rest.
Pull the meat apart and serve atop slices of bread that has been brushed with confit oil and grilled. Crush the garlic and capers on to the bread.
Top with the lamb, then top with the soft feta or goat curd.
Grind some fresh salt and pepper on top before serving.
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