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Lamb confit stuffed peppers

Préparation - 40 minutes + 6 hours in the refrigerator

Cuisson -


Serves 4

  • 1 kg lamb shoulder or neck
  • 100 g salt
  • 2 rosemary sprigs
  • 2 garlic cloves
  • 1 ½ cups Favuzzi extra-virgin olive oil
  • 1 zucchini, cut into small dice
  • 12 cherry tomatoes, cut in half
  • 1 shallot, finely chopped
  • 30 mL (2 tablespoons) chopped parsley
  • 4 red or orange bell peppers, whole

To serve

  • 250 mL (1 cup) lamb’s lettuce
  • 60 mL (4 tablespoons) O white balsamic vinegar


  1. Place the lamb in a deep dish and generously cover with salt on all sides.
  2. Cover with plastic wrap and leave to rest in the refrigerator for 6 hours.
  3. Take the lamb out of the refrigerator, rinse it under cold water and dry well.
  4. Transfer the meat to an ovenproof dish and add the oil, the garlic and the rosemary.
  5. Bake for 2.5 hours at 120°C (250°F).
  6. Remove the lamb from the oven, leave it to cool for a few minutes, then take it out of the oil and shred the meat.
  7. In a frying pan, brown the shallot in a bit of oil for 2 minutes, then add the zucchini and cook for 2 minutes longer.
  8. Add the lamb, the cherry tomatoes and the parsley. Season and set aside.
  9. Slice the top off the peppers and core them (taking care to leave them whole).
  10. Place the peppers on a baking sheet and stuff them with the lamb mixture.
  11. Cook in the oven for 10 minutes at 180°C (350°F).
  12. Serve with a lamb’s lettuce salad drizzled with white balsamic vinegar.

Produits utilisés