May 15th, 2017
Recipe courtesy of Bodega Norton
FOR THE FARM BREAD: Measure out 6 tbsp. from the 1kg of flour, and place in a bowl with sugar, yeast and a little water. Set aside until mixture becomes foam-like.
Place the remaining flour into another bowl and make a well in the centre. Once the yeast mixture has risen, place it in the well with the remaining water, salt and lard. Mix with a wooden spoon starting from the centre and working outwards for 10 minutes until the dough is soft. Cover with a plastic wrap and let rest until the dough doubles in size.
Once dough has doubled, form into a single loaf, cover and let rise again until it doubles in size again.
After the second rise, bake loaf in a 350°C oven for approximately 25 minutes. Once baked, remove from oven and let cool before slicing.
FOR THE LAMB CONFIT: Preheat oven to 300°C.
With a knife make a series of incisions in the lamb shoulder or leg. Insert garlic cloves and rosemary in the incisions. Season with olive oil and salt. In a frying pan over medium-high heat, brown lamb on all sides.
Once browned, place lamb in a roasting tray with white wine and vegetable stock. Cover with aluminum foil. Place roasting tray into oven and bake for 4-5 hours or until lamb is tender and falling off the bone.
Remove meat from bone and dice.
FOR THE SALAD MIX WITH VINAIGRETTE: Wash and dry salad mix. In a bowl, whisk together sunflower oil, lemon juice, honey, thyme, salt and pepper. Lightly dress salad mix with the vinaigrette.
ASSEMBLY: Brush farm bread slices with olive oil and season with salt and pepper. Bake in oven until lightly toasted.
Top with hot lamb confit and serve with salad mix alongside a glass of Bodega Norton Barrel Select Malbec.