Cordero Lechal Confitado con Milhojas de Patata y Reducción de Piquillos al Tempranillo

Prepare the lamb confit: Pat the lamb shoulder dry with paper towels. Season generously with flaky sea salt and freshly ground black pepper. In a heavy-bottomed pot or Dutch oven, place the lamb, crushed garlic, rosemary, thyme, and bay leaves. Pour enough duck fat or olive oil to completely submerge the lamb.

Slow cook the lamb: Place the pot in an oven preheated to 140°C (285°F) and confit for 3-4 hours, or until the lamb is incredibly tender and easily pulls apart. Carefully remove the lamb from the fat, reserving the fat for future use. Let the lamb cool slightly, then gently shred it into large, succulent pieces, discarding any bones or excess fat.

Prepare the potato 'milhojas': Preheat your oven to 190°C (375°F). Peel the potatoes and slice them very thinly, about 1-2mm thick, using a mandoline for uniform slices. Layer the potato slices tightly in a small, buttered baking dish (approximately 15x15 cm or similar size). Brush each layer lightly with melted unsalted butter and season with salt and pepper. Press down firmly to compact the layers.

Bake the potatoes: Cover the potato dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced. Once baked, place a light weight on top of the potatoes (e.g., another baking dish) and let cool slightly before cutting into elegant squares or desired shapes.

Prepare the Piquillo-Tempranillo reduction: In a medium saucepan, sauté the finely diced red onion in a little olive oil over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglaze and reduce: Pour in the Tempranillo red wine and bring to a vigorous simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half. Add the chicken or lamb stock and the roughly chopped roasted Piquillo peppers. Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld and deepen.

Blend and finish the sauce: Carefully transfer the sauce mixture to a blender and blend until completely smooth and velvety. For an exceptionally silky texture, pass the sauce through a fine-mesh sieve. Return the sauce to the saucepan, stir in the honey and sherry vinegar, and season with salt and pepper to taste. Keep the sauce warm over low heat.

Assemble and serve: Gently reheat the shredded confit lamb in a small pan with a tablespoon of its reserved fat or a drizzle of olive oil until thoroughly warm. Place a square of the potato milhojas on each serving plate. Top with a generous portion of the warm confit lamb. Spoon the rich Piquillo-Tempranillo reduction generously over and around the lamb. Garnish with fresh chopped parsley and serve immediately.