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
Category
Meat
Persons
4
LAMB CONFIT AND STAR ANISE GRAVY
| 1 leg | Lamb |
| 50g | cooking butter Debic |
| 200g | Aromatic garnish |
| 200g | Chopped cherry tomatoes |
| 10 cl | White wine |
| 1 | Star anise |
FENNEL VARIATION
| 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.