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Wood-fired confit lamb

Ingredients:

Lamb: choose shoulder, leg or shank

Potato

Courgettes

Sun-dried tomatoes

Thyme, bay, garlic

Salt, pepper

Olive oil

A chicken stock cube

 

 

Method:

In a casserole dish with a lid, lay a layer of finely sliced potatoes, a layer of finely sliced courgettes (cut into ribbons), sun-dried tomatoes, thyme, bay and garlic.

Place the lamb on top and cover with another layer of potatoes and courgettes. Crumble over the stock cube, season with salt and pepper.

 

Baking in a Le Panyol wood-fired oven:

 Cooking method: no fire, closed hearth

Remove the embers from the hearth or let them go out completely.

Once the interior of your Le Panyol wood-fired oven reaches around 180-160°C, insert your dish. Close the oven door.

Leave to bake long and slow; at least three hours.

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