Confit for Leg or Rack of Lamb Recipe

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Category:	Category: Lamb

Ingredients:	Ingredients: Two hours in advance of roasting the lamb, prepare the garlic confit 1 cup garlic cloves 1/4 cup butter 1/2 cup rendered fat (fat from the lamb trimmings, bacon, chicken or beef fats) 1/2 tsp. freshly chopped oregano 1/2 tsp. freshly chopped marjoram 1/2 tsp. freshly chopped rosemary 1/2 tsp. freshly chopped thyme 1/2 tsp. freshly chopped sage leaves 1 T. freshly chopped parsley 3 T. honey

Directions:	Directions: Confit directions Peel the garlic cloves. Melt the butter and fat over low heat and add garlic cloves. Continue cooking over low heat for about 1 hour. Stir occasionally. Remove pan from heat. Place the garlic in the container of the food processor fitted with a steel blade. Add the honey and herbs and whirl just until well blended and smooth. Allow the confit to set for at least 1 hour so the flavors can blend together. The confit, covered with a thin layer of vegetable oil will keep for about 6 month in the refrigerator.

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Confit for Leg or Rack of Lamb Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: