Lamb Shoulder Confit

Instructions

1. Season the lamb
   Pat the lamb shoulder pieces dry with paper towels. In a bowl, mix the kosher salt and black pepper, then generously season the lamb on all sides. Place the seasoned lamb in a large dish, cover, and refrigerate for at least 2 hours or overnight for best results.
2. Prepare for cooking
   Preheat your oven to 275°F (135°C). Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes. In a large Dutch oven or deep ovenproof casserole dish, arrange the lamb pieces in a single layer, not overcrowding.
3. Add aromatics
   Scatter the crushed garlic cloves, rosemary sprigs, thyme sprigs, bay leaves, black peppercorns, juniper berries (if using), and lemon zest strips around and between the lamb pieces, distributing evenly.
4. Submerge in oil
   Gently pour the olive oil over the lamb and aromatics, ensuring that all the lamb pieces are completely submerged. If needed, add more oil to cover. Place a piece of parchment paper directly on the surface to help keep everything submerged.
5. Slow cook the lamb
   Cover the Dutch oven with a tight-fitting lid and place in the preheated oven. Cook for approximately 4 hours, or until the lamb is extremely tender and easily falls apart when prodded with a fork. Check occasionally to ensure the oil is at a very gentle simmer, not boiling.
6. Finish and serve
   Once the lamb is cooked, carefully remove it from the oil using a slotted spoon and transfer to a serving platter. For a crispy exterior, you can optionally brush the lamb with honey and place under a hot broiler for 2-3 minutes until caramelized. Strain the cooking oil, reserving the garlic and herbs if desired for garnish.