Lamb confit gratin with cilantro

1. Peel and mince the garlic and onions. In a pot, add oil, sauté the onions, the chopped meat and garlic. Pour the honey over and mix. Salt and pepper, then sprinkle with cilantro. Cover with water and cook for 1 hour over low heat.

2. During this time, steam the potatoes in their skins for 35 minutes. Peel and puree the potatoes, add seasoning and 100g of chopped butter while whipping. Set aside.

3. Preheat your oven at 240°C. Wash, dry and chop the cilantro. Shred the lamb meat confit.

4. In 6 small pots, coat with the remaining butter, divide the lamb then the cilantro and the puree. Sprinkle with gruyère cheese and bake for about 15 minutes or until golden.

Photo credit: Sucré Salé