Confit Lamb with Spinach and Roasted Peppers

Clean the lamb shoulders, removing any excess fat, and place them in a deep baking dish. Peel and chop the orange, and slice the garlic cloves. Add the orange and garlic to the dish with the lamb, then sprinkle in the thyme, cloves, and black peppercorns. Cover the lamb with olive oil and season generously with salt.
Preheat the oven to 100°C (212°F) and cook the lamb for 4 hours until tender and infused with flavor.
Meanwhile. Wash the spinach thoroughly and drain well. Heat a pan with olive oil and sauté the chopped garlic until fragrant. Add the spinach, cook until wilted, season with salt, and set aside.
Clean and chop the red peppers, then roast them on a griddle or in the oven with a drizzle of olive oil and a pinch of salt.
To serve, remove the lamb from the oil and plate it alongside the sautéed spinach and roasted red pepper pieces.

Ingredients