Lamb confit
Indulge in the flavors of tender lamb confit accompanied by fennel and a star anise gravy. This recipe combines the richness of Cuire et Rôtir Debic butter, the creamy texture of Tenue et Foisonnement Debic cream, and the aromatic notes of fresh ingredients. Perfect for lunch or dinner, this dish is sure to impress. This recipe was specifically created for Debic by JRE chef Benjamin Delpierre.
LAMB CONFIT AND STAR ANISE GRAVY
In a casserole dish, brown the leg of lamb and the aromatic garnish with the butter.
Add the chopped tomatoes and star anise.
Deglaze with white wine and add 30cl of water.
Cover and cook in the oven at 140°C for about 3 hours.
After cooking, remove the lamb from the bone and reduce the sauce.
| 1 leg | Lamb |
| 50g | cooking butter Debic |
| 200g | Aromatic garnish |
| 200g | Chopped cherry tomatoes |
| 10 cl | White wine |
| 1 | Star anise |
FENNEL VARIATION
Dice ¾ of the fennel bulbs, sauté with the butter, and add the cream.
Cook until the fennel is tender.
Add cherry tomatoes.
| 2 | Fennel bulbs |
| 100g | 35% cream |
| 50g | Butter |
ASSEMBLY AND FINISHING
Slice the remaining fennel bulb into thin strips. Arrange the lamb confit on the fennel compote.
Add the fennel strips and spoon the sauce over the dish.