Metode: 

For the Confit Lamb Neck:

• Season lamb with salt.
• Heat pan on medium high heat and brown on all sides.
• Heat the oil in an oven proof dish to around 90˚C.
• Add in the browned lamb, halved garlic, rosemary and thyme into the heated oil and wrap with one layer of oil.
• Place the covered dish into a pre-heated oven (90˚C) for 8 hours.
• Once done, gently remove the meat, and reserve the oil refrigerate. You can use the oil over and over as it intensifies with every use.

For the Hubert puree

• Place a sheet of foil with shiny side up down on a table.
• Place the Hubert, B-well Canola oil and salt in the middle of one side and then fold the foil over
• carefully ensuring not to pierce the foil.
• Place pocket into a preheated oven(180˚C) for 15 to 20 minutes.
• Remove and place in to thermomix, add the butter and blend for 3 minutes, then pass with through a chinois.
• Season to taste.

For the Potato Terrine

• Add together the cream, garlic clove, thyme and salt into a pan and reduce by 1/3. Then strain and reserve the liquid, discard the solids.
• Place the thinly sliced potatoes into the cream.
• In an oven proof dish lined with baking paper / you can use a silicone mould without the paper, start layering the potatoes overlapping each other. Change direction with every full layer, then cover with baking paper.
• Place a heavy container equal to the size of the one you’re using on top of the dish and place into a preheated oven (150) and cook for 1 hour and 30 minutes.
• Remove from the oven and leave to cool.
• Once cool, remove from the dish and cut into squared batons.
• Reserve for later.

To assemble the dish:

• Bring a non-stick pan to medium heat and sear the Skilpaadjies until caramelized, then pop into an oven for 10 minutes to finish.
• In another pan, add some B-well Canola oil and butter and shallow fry the potato terrine until golden.
• Add in the brussel sprout petals for 1 minute and remove from the heat.
• Warm the Hubert puree and spoon onto the plate.
• Add a piece of the warm lamb neck off centre from the puree.
• Remove the skilpaadjies from the oven and place away from the other elements on the plate
• Finally add the potato terrine onto the plate and randomly place  the brussel sprout petals on the other ingredients.
• Finish with warm jus on the lamb neck and season with sea salt.