Roast Lamb With Shallot Confit
- Total Time
- 2 hours 30 minutes
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Ingredients
- 15shallots, minced
- 4tablespoons extra-virgin olive oil (plus more for sauteing the lamb)
- ⅓cup aged sherry vinegar
- 6cups lamb or veal stock
- Salt and freshly ground pepper
- 128-ounce loin lamb chops, boned, trimmed and tied into noisettes
Nutritional analysis per serving (8 servings)
1224 calories; 98 grams fat; 41 grams saturated fat; 0 grams trans fat; 42 grams monounsaturated fat; 8 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 62 grams protein; 1511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet set over medium heat, saute the shallots in 3 tablespoons of the olive oil for 10 minutes, stirring often. (Do not let them brown.) Add the vinegar and cook until the liquid has evaporated. Add the stock, adjust the heat and simmer until the mixture is thickened and reduced by three-quarters, about 2 hours. Season with salt and pepper.
- Step 2
Preheat the oven to 425 degrees. Season the lamb on both sides with salt and pepper. In 2 large skillets on high heat, saute the lamb in olive oil until it is lightly browned on both sides. Transfer to a baking pan and roast in the oven for 10 to 15 minutes for medium. Remove the pan from the oven, cover and allow to rest for 5 minutes. Reheat the shallot confit if necessary and whisk in 1 tablespoon of olive oil. Slice the lamb and set the slices on a bed of confit.
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