Confit of Irish Lamb Salad

(Last Updated On: 1st June 2020)

By Debbie Rogers: I visited Ireland last year on a short press trip and met some extremely passionate farmers, food producers and artisans. The quality of food that I ate during the trip was exceptional. The people were passionate and proud of their produce and quite rightly so. Many of them had grown their business from a small family business into something much bigger. With the support of Bord Bia, they were also working on more sustainable ways of making their products, farming and food production through a program called Origin Green. 

When I left Ireland my suitcase was packed with a small haul of Irish delicacies, many of which were not available here in Dubai which left me yearning to return for another food tour, and hungry to be able to buy the products here. Now you can and over 50 Irish products are available here in Dubai. I feasted on a selection of them at an Iftar hosted by Bord Bia”

More than an Iftar! A tasty celebration of Irish food.

Chef Thys Schoeman Head Chef at The Sum of Us shared with three recipes from the Iftar menu. You can find the recipes here.

Confit Lamb Salad

Serves 10 people as a sharing platter

Confit lamb 


  • 1.5kg half lamb leg bone in
  • 30g garlic whole cloves crushed 
  • 5g thyme whole stalks 
  • 8g rosemary picked 
  • 6g salt 
  • 850ml olive oil 
  • 4g paprika 


  1. Carefully debone the lamb leg down the bone, making sure to waste as little meat as possible 
  2. Put the bone aside and use to make stock at a later stage (not for this recipe) 
  3. Season the lamb with paprika and salt and seal off in a hot pan until golden brown 
  4. Add the lamb to the oven tray with olive oil, then add the garlic, rosemary and thyme to the oil 
  5. Cover with foil and place in oven at 140C for 2h 30m
  6. Once cooked remove from oil, and set aside to cool 

Strain oil and place in fridge to chill (this can be reused if you are making the same recipe again)

Pomegranate & Lemon Dressing-


  • 150 ml Olive oil
  • 150 ml Pomegranate Molasses
  • 150 ml Lemon Juice
  • 30 ml Honey
  • 4g Salt
  • 2g Pepper


Add liquids to a bowl and blend with stick blender until emulsified, or whisk rigorously with fork.

Season to taste.

For the Salad 


One portion (multiply by the number of people you are cooking for)

  • Lamb (see recipe above)
  • 350g Feta Cheese
  • 350g Grated Red cabbage
  • 400g Grated Carrot
  • 450g Cooked White Quinoa
  • 300g Flaked almonds
  • 80g Chopped Parsley
  • 120g Dried Cranberry
  • Pomegranate & Lemon dressing to taste(recipe above)
  • 18 g Salt
  • 8g Pepper


  1. Sauté Lamb with Corn oil and season with salt & pepper to – cook until hot
  2. Combine salad ingredients and toss together with half of the pomegranate and lemon dressing
  3. add salt & pepper,to taste
  4. Then place lamb on top of salad
  5. Drizzle remaining lemon & pomegranate dressing over the top of salad.



[Image Credit : Amanda Gavin]


More recipes from The Bord Bia Iftar:

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Confit of Irish Lamb Salad

by Foodemag time to read: 2 min