See Also: Confit shoulder of lamb and potato torte(recipes)
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Lamb and potato pie(recipes)
Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots(recipes)
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Canon of lamb with black pudding, minted pea puree and wild garlic potato cakes(recipes)

Confit shoulder of lamb and potato torte (recipes) and cyprinoid (iou)


Confit shoulder of lamb and potato torte (recipes)






Serves 10



Preparation time

overnight



Cooking time

over 2 hours

















Ingredients



For the lamb confit3 tbsp olive oilshoulder of lamb, approximately 2½-3kg/5lb 8oz-6lb 8oz in weight½ head garlicsea salt100ml/3½fl oz white wine4 fresh rosemary sprigsFor the torte1 tbsp olive oil2 garlic cloves, finely chopped2kg/4½lb potatoes, peeled and thinly slicedsalt and freshly ground black pepper 3 sprigs fresh rosemary, leaves only, choppedsmall bunch parsley chopped200ml/7fl oz lamb juice from the confit



Method



1. Preheat the oven to 150C/300F/Gas 22. For the lamb confit, heat the oil in a roasting tray. Place the lamb in the tray and cook, turning frequently, until lightly brown on all sides. Allow to cool slightly. Rub the lamb with the half head of garlic and a little sea salt. Add the white Wine to the roasting tray along with the half head of garlic and four sprigs of rosemary. 3. Tightly wrap tin foil around the tray with the lamb in it, twice to ensure it is completely sealed. Place into the oven for approximately six hours (or overnight).4. When cooked, the lamb should be very tender and easily removed from the bone using two forks. Remove all the meat from the bone and allow to cool. Cover and place in the fridge. Transfer any juices from the roasting tray into a jug and leave to one side. 5. For the torte, preheat the oven to 180C/350F/ Gas 4. Cover the bottom of a large Baking dish with the olive oil and chopped garlic. Overlap about a quarter of the potatoes in the bottom of the dish until it is completely covered. Season with salt and freshly ground black pepper and sprinkle with a third of the chopped rosemary and parsley. 6. Lay half the lamb pieces over the potato to form a solid layer about 1.5cm/¾in thick. Repeat the process with another layer of herbs, potatoes and the remaining lamb. 7. Finally, arrange a double layer of potato on the top and again season with salt and freshly ground black pepper and the remaining herbs. Pour over the lamb juices and cover with tin foil. Place in the oven for about an hour and a half, or until the potatoes are cooked through.8. To serve, slice the torte into ten and place the slices onto serving plates.



cyprinoid (iou)



cyprinoid adjective & noun. M19.
[from Latin cyprinus carp from Greek kuprinos + -OID.]
A. adjective. Resembling or related to the carp; belonging to the large superfamily Cyprinoidea which includes Cyprinidae (see below) and several Other Families. M19.
b. noun. A cyprinoid fish. M19.
cyprinid noun & adjective (a) noun a fish of the family Cyprinidae, which includes the carps and minnows; (b) adjective of, pertaining to, or designating this family: L19.
cyp'riniform noun & adjective (a) noun a fish of the order Cypriniformes, which includes the carps, loaches, and suckers; (b) adjective of or pertaining to this order; carplike: L19.