Yield: 4 servings

Prep Time: 45 minutes (plus refrigeration time)

Cook Time: 5 hours

Inspired by a dish from the bistro L’Étoile de Montmartre, this recipe is the perfect example of elevated comfort food that French bistros are known for. Traditionally, “confit” refers to any sort of preserved food. Before refrigeration, meat, fruit or vegetables would be preserved by slowly cooking, then cooling and finally storing the food in a liquid that is inhospitable to bacterial growth. Today, however, with the convenience of refrigeration, referring to a food as confit generally means it has been very slowly cooked while completely submerged in warm fat. If you cannot find summer savory, try using thyme instead as it will most closely match the flavour. As a final note, take care to start this recipe a day ahead as the lamb needs some time to set up overnight in the refrigerator before serving.


  • 2 lamb breasts, unrolled (about 2 lbs total)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh summer savory
  • 1 large lemon, finely zested
  • 5 large garlic cloves, minced
  • Duck fat or lard, to cover (see Chef’s Tip below)
  • 1½ lbs yellow mini potatoes,  scrubbed and cut in half if large
  • 2 medium eggplants,  trimmed and cut into 1-inch rounds
  • 2 tsp ground cumin, divided
  • 2 tsp smoked paprika, divided (optional)
  • ¼ cup + 2 tbsp grapeseed oil or olive oil, divided
  • ½ cup lamb stock
  • Chopped flat-leaf parsley, for garnish


1. Adjust oven rack to middle position and preheat your oven to 275°F.

2. Generously season lamb breasts on all sides with salt and pepper. Lay flat on a work surface, skin side down, and rub all over with garlic before sprinkling with summer savory and lemon zest. Working with one piece of lamb at a time, roll them up lengthwise, encasing the flavouring components in a spiral. Using kitchen string, tie each lamb roll four to six times at about 1-inch intervals to secure.

3. Melt duck fat in a large saucepan gently over medium-low heat. Take care, as you want the fat to come to just below a simmer. Place rolled lamb in a high-sided roasting pan, casserole or saucepan just large enough to accommodate them. Cover lamb with melted fat, making sure it is fully submerged. Cover with a lid or aluminum foil, then transfer to oven. Cook until there is no resistance when pierced with a paring knife (about 3 to 4 hours).

4. Remove lamb from oven and set aside, allowing meat to sit at room temperature in fat until cool enough to handle (about 2 hours). Remove meat from fat and pat dry with a paper towel. Wrap each rolled lamb tightly in cling film and refrigerate overnight.

5. The next day, adjust your two oven racks to be in the top and bottom third of the oven before preheating to 400°F.

6. Place potatoes in a saucepan of cold salted water over high heat and bring to a boil. Cook until potatoes are almost tender (about 8 to 10 minutes). Drain and set aside.

7. Line two rimmed baking trays with parchment paper. Place eggplant slices on one tray and potatoes on the other. Sprinkle eggplant with 1 tsp ground cumin, 1 tsp smoked paprika (if using), salt and ground pepper. Drizzle with ¼ cup oil, toss to coat evenly and arrange in a single layer. For the potatoes, sprinkle with 1 tsp ground cumin, 1 tsp smoked paprika (if using), salt and ground pepper. Drizzle with 2 tbsp oil, toss to coat evenly and arrange in a single layer. Roast vegetables in oven for 30 minutes, rotating trays halfway through the cooking time. Remove eggplant and set aside. Continue roasting potatoes until golden (about another 20 minutes). Remove from oven and set aside. Turn on your broiler.

8. While vegetables are roasting, remove lamb from refrigerator and unwrap. Cut and discard string. Cut each roll into 6 medallions.

9. Remove eggplant from parchment paper and place directly onto a baking tray. Broil, keeping a close eye on them, until slightly crisp. Set aside.

10. Warm a tablespoon or two of extra duck fat or grapeseed oil in a large frying pan over medium heat. Working in batches if necessary, add lamb medallions and sear until meat is browned (about 2 to 3 minutes per side). Add lamb stock and bring to a boil. Turn lamb and baste with jus until meat is nicely warmed through.

11. To serve, add a portion of potatoes and eggplant to the centre of each plate. Top each vegetable pile with three pieces of lamb before spooning any additional pan sauce over the entire dish. Garnish with parsley and enjoy right away.

Confit Lamb with Roasted Eggplant and Baby Potatoes

Chef’s Tip

The amount of fat needed for this recipe is dependent on the size of your cooking vessel.

You need enough fat to fully cover the meat and keep it submerged throughout cooking. Save the fat, as you can use it again to confit several more times. Once you have removed the meat, strain the fat through a fine mesh sieve lined with cheesecloth into a bowl. Refrigerate, then separate the fat from any excess liquid that accumulated at the bottom of the bowl. Spoon the separated fat into an airtight container and refrigerate until ready to confit again.