《 Lamb, Confit Potatoes & Harissa Broccoli 》
Have you ever taken half in our weekly Recipe Roulette polls but? Each Thursday we ask you to vote for a protein, carb and veg to encourage our Sunday night time prepare dinner. This week was lamb vs salmon, potato vs rice and sweetcorn vs broccoli—no factors for guessing what gained. 🎉
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We prepped the confit potatoes a day upfront, after peeling and thinly slicing, smothering in duck fats and layering in a tin. Ensure they’ve cooled, earlier than refrigerating and weight compressing in a single day. 🥔
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The rack of lamb was from our native butcher. Let it get to room temperature earlier than searing, fats facet down in a pan to lock within the juices. Rub the meat in harissa and prepare dinner within the oven. 🐑
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Take the potatoes out the fridge and lower into cubes. Warmth a pan of sunflower oil in a deep pan. Fastidiously place the potato cubes into the oil and deep fry. 🔥
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We blanched the broccoli then pan-fried in a marinade of harissa, garlic and olive oil. 🥦
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When the meat is cooked, let it relaxation and carve into cutlets. 🍖
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Plate up with a dollop of aioli. 🍽️
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🏠👨🍳👩🍳
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