Lamb loin with confit shoulder, white onion puree and braised baby onions

Marinate the loin overnight in the oil, thyme and garlic.

For the confit, preheat the oven to 90ºC. Rub the inside of the lamb shoulder with the garlic and thyme. Roll and tie with string. Confit (roast in the duck fat) for 5 hours. Remove from the oven and allow to cool in the fat.

For the onion purée, cook the onions in the milk and cream until soft, about 20 minutes. Strain off the liquid and purée the onions in a food processor, adding some of the liquid if necessary. Season to taste and keep warm.

For the braised onions, fry the baby onions in a pan until nicely coloured, then add the stock and reduce the liquid until the onions are glazed.

Heat a griddle pan to hot and fry the marinated lamb loin for about 5 minutes on each side (for medium-rare).

Slice the confit shoulder and fry until crispy.

To assemble, slice the loin and arrange on plates with slices of the confit shoulder. Spoon on the onion purée,

arrange the braised onions around the plate, and serve.