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Toasted Farm Bread with Lamb Confit

Yes, wine and lamb and bread go great together.

May 15th, 2017

Recipe courtesy of Bodega Norton

The perfect meal to celebrate any special day (even if the special day means you being you. Hey! That is pretty special!)
  • 1 kg plain flour
  • 500 mL warm water
  • 125 g pork lard
  • 17 g fine salt
  • 1 cube of sugar
  • 35 g yeast
  • 3.5 kg bone-in lamb leg or shoulder
  • 8 cloves of garlic
  • 10 g rosemary sprigs, cut in half
  • 100 mL olive oil
  • 30 g fine salt
  • 1 L white wine
  • 150 g of salad leaves
  • 5 g thyme
  • 100 mL sunflower oil
  • 60 mL lemon juice
  • 30 g honey
  • 5 g fine salt
  • 3 g black peppercorn
  1. 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.

  2. 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.

  3. Once dough has doubled, form into a single loaf, cover and let rise again until it doubles in size again.

  4. 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.

  5. FOR THE LAMB CONFIT: Preheat oven to 300°C.

  6. 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.

  7. 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.

  8. Remove meat from bone and dice.

  9. 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.

  10. ASSEMBLY: Brush farm bread slices with olive oil and season with salt and pepper. Bake in oven until lightly toasted.

  11. Top with hot lamb confit and serve with salad mix alongside a glass of Bodega Norton Barrel Select Malbec.

Toasted Farm Bread with Lamb Confit

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