Braising lamb shoulder in garlic-infused oil yields a super-tender, falling-off-the-bone bite of meat. Drizzle leftover braising oil on each plate for a delicious garnish. If the polenta begins to clump as it sits, simply vigorously whisk it back to a smooth and creamy texture.
How is this a "confit"? In a confit the meat is basically covered in fat (traditionally, its own fat) and cooked at low temperature (say, 200 degrees F). This only has 3 tablespoons of oil, after browning the meat, there is barely enough to cover the bottom of the pot, much less do a proper confit. Browning the meat will render some fat, but not at all enough for a confit. It is also cooked at too high of a temperature for a confit (350 degrees). This lamb shoulder is merely roasted in a dutch oven, not a true confit.
Looks lovely but I won't try it until I'm clear on the ingredients. Comparing the ingredient list to the photo, I can't find the long skinny greens (look like scallions sliced lengthwise) that are scattered over this dish.
This was delicious and so easy. Cannot wait to make it again!
Easy, delicious, hearty. Great meal for a cold day. Used leftover lamb to make pulled lamb sandwiches the next day.
Picture worth many words:
