| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Condiments |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb stew meat |
| 1 |
qt |
Lamb oil -; (lamb deckle fat rendered down with pomace oil) |
| 3 |
|
Garlic cloves |
| 3 |
|
Sprigs Fresh rosemary |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Duck fat -; (to 1/2 cup) |
| 1 |
c |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Finely-chopped rosemary |
INSTRUCTIONS
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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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