Preparation time: 30 min
Cooking: 10 min
Ingredients for 12:
Orijin® Sweet Potato Fries: 2kg
Frying oil: 3l
Lamb shoulder: 1 (3kg)
Thyme and rosemary
Sweet onions: 1kg
Brown sugar: 75g
Salt & pepper
Chef tip: let the onions sit slightly on the bottom of the pan for a nice coloring.
Preheat the oven at 100°C, place the lamb shoulder in a baking dish, season it and cook it in the oven for about 7 hours.
Debone all of the lamb and slice it.
Snack the lamb chunks quickly.
Sweet onions confit:
Peel the onion and slice it thinly.
Poor some oil into a saucepan, heat it and add the onions.
Fry the onions until evaporation of water (onion volume reduction is about ¾).
Salt, pepper and follow the cooking for a few minutes.
Add some butter and sugar, and let it heat until golden brown.
Poor the whisky and flame it.
Keep it till serving.
Orijin® Sweet potato fries:
Poor frying oil in a saucepan or a deep frying machine, heat it at 180°C.
Fry the sweet potato fries for about 3-4 minutes, until golden brown.
Place the Orijin® sweet potato fries in a cone and cover with the lamb.
Place aside the onion confit in a small pot.