{"id":10130,"date":"2021-07-07T10:20:09","date_gmt":"2021-07-07T10:20:09","guid":{"rendered":"https:\/\/paulmas.com\/news\/spicy-lamb-shoulder-confit-with-grilled-eggplant\/"},"modified":"2022-09-30T08:39:24","modified_gmt":"2022-09-30T08:39:24","slug":"spicy-lamb-shoulder-confit-with-grilled-eggplant","status":"publish","type":"post","link":"https:\/\/www.paulmas.com\/en\/recipe\/spicy-lamb-shoulder-confit-with-grilled-eggplant\/","title":{"rendered":"Spicy lamb shoulder confit with grilled eggplant"},"content":{"rendered":"

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Ingredients<\/h2>\n

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header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” max_width__hover=”100%” max_width__hover_enabled=”100%”]<\/p>\n

<\/h3>\n

 <\/p>\n

\n
\n

Serves 6 people<\/p>\n

    \n
  • 1.2kg lamb shoulder (with orwithout bone)<\/li>\n
  • 20cl olive oil<\/li>\n
  • 80g of Raz El Hanout (spicemix)<\/li>\n
  • 1 onion<\/li>\n
  • 1 large carrot<\/li>\n
  • 1 stalk of celery<\/li>\n
  • 1 head of garlic<\/li>\n
  • 2 eggplants<\/li>\n
  • 1 bunch of thyme<\/li>\n
  • Salt<\/li>\n
  • Pepper<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”|||||on|||” header_2_font_size=”45px” global_colors_info=”{}”]<\/p>\n

    Direction<\/h2>\n

    <\/h4>\n

    <\/h2>\n

    [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner use_custom_gutter=”on” custom_padding_last_edited=”on|desktop” admin_label=”Instructions Row” _builder_version=”4.18.0″ custom_padding=”80px|60px|0|60px|false|false” custom_padding_tablet=”60px|10vw|60px|10vw|true|true” custom_padding_phone=”” border_color_all=”#382f2d” border_style_all=”double” border_width_top=”4px” border_width_right=”4px” locked=”off” global_colors_info=”{}”][et_pb_column_inner saved_specialty_column_type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.18.0″ text_font=”Cairo|600|||||||” text_line_height=”1.8em” link_font=”||||||||” link_text_color=”#ffffff” ul_font=”||||||||” ol_font=”||||||||” header_font=”||||||||” header_3_font=”Cairo|700||on|||||” header_3_font_size=”18px” header_3_letter_spacing=”4px” header_3_line_height=”1.6em” text_orientation=”justified” max_width=”600px” custom_margin=”||” custom_margin_tablet=”||40px|” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” header_3_font_size_tablet=”16px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” global_colors_info=”{}” text_font_size__hover=”14px” text_font_size__hover_enabled=”14px” text_line_height__hover=”1.7em” text_line_height__hover_enabled=”1.7em” background_layout__hover=”light” background_layout__hover_enabled=”light” header_font_size__hover=”30px” header_font_size__hover_enabled=”30px” header_letter_spacing__hover=”0px” header_letter_spacing__hover_enabled=”0px” header_text_shadow_style__hover=”none” header_text_shadow_style__hover_enabled=”none” header_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_letter_spacing__hover=”0px” text_letter_spacing__hover_enabled=”0px” text_text_shadow_style__hover=”none” text_text_shadow_style__hover_enabled=”none” text_text_shadow_color__hover=”rgba(0,0,0,0.4)” text_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” link_font_size__hover=”14px” link_font_size__hover_enabled=”14px” link_letter_spacing__hover=”0px” link_letter_spacing__hover_enabled=”0px” link_line_height__hover=”1em” link_line_height__hover_enabled=”1em” link_text_shadow_style__hover=”none” link_text_shadow_style__hover_enabled=”none” link_text_shadow_color__hover=”rgba(0,0,0,0.4)” link_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ul_font_size__hover=”14px” ul_font_size__hover_enabled=”14px” ul_letter_spacing__hover=”0px” ul_letter_spacing__hover_enabled=”0px” ul_line_height__hover=”1em” ul_line_height__hover_enabled=”1em” ul_text_shadow_style__hover=”none” ul_text_shadow_style__hover_enabled=”none” ul_text_shadow_color__hover=”rgba(0,0,0,0.4)” ul_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” ol_font_size__hover=”14px” ol_font_size__hover_enabled=”14px” ol_letter_spacing__hover=”0px” ol_letter_spacing__hover_enabled=”0px” ol_line_height__hover=”1em” ol_line_height__hover_enabled=”1em” ol_text_shadow_style__hover=”none” ol_text_shadow_style__hover_enabled=”none” ol_text_shadow_color__hover=”rgba(0,0,0,0.4)” ol_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” quote_font_size__hover=”14px” quote_font_size__hover_enabled=”14px” quote_letter_spacing__hover=”0px” quote_letter_spacing__hover_enabled=”0px” quote_line_height__hover=”1em” quote_line_height__hover_enabled=”1em” quote_text_shadow_style__hover=”none” quote_text_shadow_style__hover_enabled=”none” quote_text_shadow_color__hover=”rgba(0,0,0,0.4)” quote_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” text_orientation__hover=”left” text_orientation__hover_enabled=”left” header_2_font_size__hover=”26px” header_2_font_size__hover_enabled=”26px” header_2_letter_spacing__hover=”0px” header_2_letter_spacing__hover_enabled=”0px” header_2_line_height__hover=”1em” header_2_line_height__hover_enabled=”1em” header_2_text_shadow_style__hover=”none” header_2_text_shadow_style__hover_enabled=”none” header_2_text_shadow_color__hover=”rgba(0,0,0,0.4)” header_2_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)”]<\/p>\n

      \n
    1. Marinate the shoulder lamb in 10cl of olive oil, Raz ElHanout, thyme, salt and pepper (to taste). Massage themarinade into the meat with your hands. Refrigerate for atleast 2 hours.<\/li>\n
    2. In a casserole dish, brown the meat with the remainingolive oil. Cut the onion and carrot into quarters. Brown themwith the meat and the garlic. Cover three-quarters of thecasserole with water. Cook covered, in the oven at 85\u00baC for 8hours.<\/li>\n
    3. While the meat is cooking, cut thin slices of eggplant andgrill them (in a pan or on a barbecue). Store in therefrigerator.<\/li>\n
    4. When the meat is tender, shred it; Adjust the seasoning totaste.<\/li>\n
    5. For the dressing, place the eggplants flat in a mold,bringing them up the sides to the edges of the mold. Add theshredded meat and press\/pack well.<\/li>\n
    6. Turn over onto a baking sheet. The meat should not bevisible, only the eggplants. 10 minutes before serving, reheatin the oven at 160\u00baC<\/li>\n<\/ol>\n

      [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”76px” global_colors_info=”{}”][\/et_pb_divider][et_pb_button button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/07\/Epaule-Agneau-EN.pdf” url_new_window=”on” button_text=”Download the recipe” button_alignment=”center” _builder_version=”4.18.0″ _module_preset=”default” custom_button=”on” button_text_size_tablet=”” button_text_size_phone=”15px” button_text_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”51px” border_color_all=”#000000″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”|||||on|||” header_2_font_size=”45px” global_colors_info=”{}”]<\/p>\n

      <\/h2>\n

      Food and Wine<\/h2>\n

      pairing<\/h2>\n

      <\/h2>\n

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      <\/h2>\n

      Mas du Sil\u00e8ne<\/p>\n

      des Peyrals ORGANIC,<\/p>\n

      AOP Languedoc Gr\u00e8s de Montpellier<\/p>\n

      [\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/10\/ImageWeb-DS_ORG-BC-0000-RED-GRES-DE-MONTPELLIER-HD-SANS-FOND.jpg” alt=”Domaine du Sil\u00e8ne des Peyrals” title_text=”Domaine du Sil\u00e8ne des Peyrals” show_in_lightbox=”on” align=”center” align_tablet=”center” align_phone=”center” align_last_edited=”on|desktop” _builder_version=”4.18.0″ module_alignment=”center” custom_padding=”|30px|30px|30px|false|true” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/Logo-e-shop-Cote-Mas.png” title_text=”Logo e-shop C\u00f4t\u00e9 Mas” url=”https:\/\/www.cote-mas.fr\/produit\/silenus-domaine-silene-des-peyrals\/” align=”center” _builder_version=”4.18.0″ _module_preset=”default” width=”60%” module_alignment=”center” hover_enabled=”0″ border_radii=”on|10px|10px|10px|10px” locked=”off” global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_divider _builder_version=”4.18.0″ _module_preset=”default” show_divider=”off” custom_margin=”20px||||false|false” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_divider][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2022\/09\/avenue-des-vins-logo.png” title_text=”avenue-des-vins-logo” url=”https:\/\/www.avenuedesvins.fr\/fr\/vin-aoc-gres-de-montpellier-domaine-silene-des-peyrals-6211.html” align=”center” _builder_version=”4.18.0″ _module_preset=”default” width=”49%” module_alignment=”center” hover_enabled=”0″ border_radii=”on|10px|10px|10px|10px” locked=”off” global_colors_info=”{}” sticky_enabled=”0″ width_last_edited=”on|tablet” width_phone=”74%” width_tablet=”31%”][\/et_pb_image][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.18.0″ _module_preset=”default” height=”100px” global_colors_info=”{}”][\/et_pb_divider][et_pb_blog fullwidth=”off” include_categories=”371″ show_more=”on” show_author=”off” show_date=”off” show_excerpt=”off” show_pagination=”off” _builder_version=”4.18.0″ _module_preset=”default” width=”61%” module_alignment=”center” border_width_all=”0px” box_shadow_style=”preset6″ global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ingredients   Serves 6 people 1.2kg lamb shoulder (with orwithout bone) 20cl olive oil 80g of Raz El Hanout (spicemix) 1 onion 1 large carrot 1 stalk of celery 1 head of garlic 2 eggplants 1 bunch of thyme Salt Pepper Direction Marinate the shoulder lamb in 10cl of olive oil, Raz ElHanout, thyme, salt […]<\/p>\n","protected":false},"author":5,"featured_media":6510,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[374],"tags":[],"class_list":["post-10130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"yoast_head":"\nSpicy lamb shoulder confit with grilled eggplant - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/en\/recipe\/spicy-lamb-shoulder-confit-with-grilled-eggplant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy lamb shoulder confit with grilled eggplant - 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