Poaching or cooking a leg of lamb in olive oil sounds decadent but totally worth it. The French term is to “Confit” or cook in fat, duck gets cooked like this often and the results are spectacular. The olive oil seals the meat and keeps all the lovely juices inside whereas with conventional methods the leg of lamb can become dry easily. The secret is to cover the lamb completely with the oil and leave it to slowly cook for at least 6 hours. The results are comforting and packed with flavour – the bonus of this recipe is that you are also left with a fantastic roasted lamb flavoured oil that can be used in just about anything and will keep for months on in end the fridge.
The lamb can be served hot or cold and is this dish smacks of the Mediterranean we suggest serving it with a chopped cucumber and double cream yoghurt sauce with preserved lemon and caper-berries.
Tastes good with some chilled Cathedral Cellar Triptych as well as the Cathedral Cellar Chardonnay