Confit lamb crumble
Ingredients
Instructions
- 800 g boneless leg of lamb
- 1 carrot
- 1 onion
- 1 bouquet garni
- 1 garlic clove
- 1 l Lamb (or veal) broth
- 5 cl Olive oil
- Fine salt
- Ground pepper
For the crumble:
- 100 g Société® to sprinkle
- 100 g Breadcrumbs
- 80 g Flour
- 90 g softened butter
- Wash, peel and chop the vegetables.
- In a saucepan, brown the leg of lamb. Add the vegetables, salt and pepper and add the bouquet garni and the lamb (or veal) broth. Leave to simmer for 3 hours. Add, from time to time, a little water so that the lamb is always immersed in the broth.
- Once it is well cooked, drain it and shred the meat. Mix the lamb and the cooked vegetables, adding a little broth to obtain a soft preparation.
- Prepare the crumble dough: in a bowl, mix the Société® to sprinkle, the breadcrumbs and the flour. Add the softened butter and mix with your fingertips until you obtain a sandy paste.
- Preheat the oven th.6 (180°C). Spread the lamb preparation in the bottom of a gratin dish. Cover with crumble dough. Bake for 10 minutes until a golden and crispy crumble is obtained. Serve hot.
Confit lamb crumble
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