Arnaud Marchand’s Confit Lamb Shoulder with Mustard and Maple-Glazed Root Vegetables

Ingredients

• Lamb

  • 1 bone-in lamb shoulder roast, about 4 1/2 lb (2 kg)
  • 2 tbsp (30 ml) vegetable oil

• Marinade

  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 4 thyme sprigs, leaves only
  • 1/4 cup (60 ml) Dijon mustard
  • 1/2 cup (125 ml) vegetable oil

• Vegetable Stew

  • 12 Nantes carottes, peeled
  • 1 small celeriac, peeled and cut into wedges the same width as the carrots
  • 2 garlic cloves, chopped
  • 2 tbsp butter
  • 1 tbsp (15 ml) maple syrup
  • 3 bay leaves
  • 3 cups (750 ml) water

• Persillade

  • 1/4 cup (10 g) flat-leaf parsley, finely chopped
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 tbsp (15 ml) vegetable oil