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Lamb Rillette
1
1
Pound Lamb stew meat
Quart Lamb oil −; (lamb deckle fat rendered down
With pomace oil)
3
3
Garlic cloves
Sprigs Fresh rosemary
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
1
/4 Cup Duck fat −; (to 1/2 cup)
Cup Minced shallots
Teaspoon Minced garlic
Tablespoon Chopped fresh parsley
Tablespoon Finely−chopped rosemary
Preheat the oven to 300 degrees. Season the meat with salt and pepper. Place
the meat in an oven−proof pan and cover with the lamb fat. Add the garlic
cloves and rosemary sprigs to the pan and season with salt and pepper. Cover
the pan with aluminum foil and place in the oven. Slow cook the meat for
about 2 to 2 1/2 hours or until the meat is very tender. Remove from the
oven and strain. Reserve the lamb fat for future use. Discard the rosemary.
Place the meat in a mixing bowl, and using two forks begin to separate the
meat into strands. This is called pulling the meat. Stir in 1/4 cup of the
duck fat. Stir in the shallots, garlic, rosemary and parsley. Season the
lamb with salt and black pepper. If the rillette is not moist enough, add
the remaining duck fat. Cover the rillette and store in the refrigerator.
The rillette will keep for up to 2 weeks. This recipe yields about 3/4 pound
of rillette.
Lamb Rillette
372
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