Lamb Confit

Ingredients

• TomRuby tomatoes · 1kg
• Boneless lamb hind leg · 500g
• Cumin · 10g
• Parsley · 30g
• Coriander · 30g
• Garlic · 3 cloves
• Fresh rosemary · 1 sprig
• Fresh sage · 1 sprig
• Bread · 8 slices
• Extra virgin olive oil · To taste
• Fine salt · To taste

Method

Cut the boneless leg of lamb into four equal parts. In a non-stick, pre-heated pan scald the pieces of lamb with two cloves of garlic. Scald each side for about 5 minutes over high heat. Once all the sides have been scalded, place them in a baking tray, add the garlic on top and a sprig of rosemary and bake at 180°C for 5–6 minutes. Take the lamb out of the oven and let it rest on a grid to drain the liquid.

In a saucepan, sauté a clove of garlic, cumin, parsley, coriander and add the TomRuby tomatoes, previously washed and cut into cubes. Cook for about 10–15 minutes until TomRuby tomatoes completely reduce forming a rustic sauce.

In the meantime, cut each piece of lamb into slices and place them at the centre of the serving plate. Nap the meat with plenty of TomRuby tomato sauce. Garnish to taste with a little extra virgin olive oil and enjoy with two slices of bread.

Chef’s tip: In the absence of non-stick frying pan, use baking paper and a little extra virgin olive oil to scald the lamb.