Ingredients with Measurements:
- 1 lamb shoulder, bone-in (about 4-5 lbs)
- 2 cups duck fat or olive oil
- 1 cup pitted Kalamata olives
- 4 sprigs fresh rosemary
- 1 tsp salt
- 1 tsp black pepper
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 300°F.
2. Season the lamb shoulder with salt and black pepper.
3. In a large Dutch oven or heavy-bottomed pot, heat the duck fat or olive oil over medium-high heat until hot.
4. Add the lamb shoulder to the pot and sear on all sides until browned, about 5-7 minutes per side.
5. Add the olives and rosemary to the pot, and pour in enough duck fat or olive oil to cover the lamb completely.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Cook for 3-4 hours, or until the lamb is tender and falls off the bone. Check the temperature with a meat thermometer, it should read 165°F.
8. Remove the pot from the oven and let the lamb cool in the fat for about 30 minutes.
9. Remove the lamb from the pot and discard the fat. Shred the meat with a fork.
10. Serve the lamb confit with olives and rosemary on a platter.
Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
5. Temperature:
Preheat oven to 300°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 650
Fat: 50g
Protein: 40g
Carbohydrates: 5g
Fiber: 2g
Sugar: 0g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken or beef instead of lamb.
- You can use thyme or oregano instead of rosemary.
- You can use vegetable oil instead of duck fat.
Variations:
- Add garlic cloves to the pot for extra flavor.
- Add chopped tomatoes or sun-dried tomatoes to the pot for a Mediterranean twist.
- Add white wine or chicken broth to the pot for a lighter flavor.
Tips and tricks:
- Make sure the lamb is completely covered in fat to prevent it from drying out.
- Use a meat thermometer to check the temperature of the lamb.
- Let the lamb cool in the fat before shredding it for extra tenderness.
- Serve with crusty bread or roasted potatoes.
Storage instructions:
Store the lamb confit in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the lamb confit in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb confit on a large platter with olives and rosemary sprigs.
Garnishes:
Garnish with chopped parsley or lemon zest.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with roasted potatoes, grilled vegetables, or a simple green salad.
Troubleshooting advice:
If the lamb is not falling off the bone, cook it for an additional 30 minutes.
Food safety advice:
Make sure the lamb reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lamb confit is a traditional French dish that originated in the Gascony region. It was traditionally made with duck or goose, but lamb is a popular variation.
Flavor profiles:
The lamb confit is rich and savory, with a subtle olive and rosemary flavor.
Serving suggestions:
Serve the lamb confit as a main course for a dinner party or special occasion.
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