Lamb's-Neck Rillettes
- Total Time
- 7 hours 40 minutes, plus 2 days' refrigeration
- Rating
- Comments
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Ingredients
- 5pounds lamb's neck, bone in Salt
- 1onion, sliced
- 1carrot, peeled and sliced
- ½bunch thyme
- 1teaspoon fennel seeds
- 1teaspoon coriander seeds
- 1teaspoon black peppercorns
- ½teaspoon chili flakes
- 4cups olive oil (approximately)
- Freshly ground black pepper
Nutritional analysis per serving (14 servings)
555 calories; 62 grams fat; 9 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 179 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
A day ahead of time, season the lamb's neck with salt. Cover and refrigerate. The next day, preheat the oven to 225 degrees. Put the lamb's neck and the vegetables, herbs and spices in a pot just deep enough to contain them, and cover it all with olive oil. Cover and cook in the oven until very tender, about 7 hours.
- Step 2
Let the lamb cool in the pot until just warm, then pull the meat and fat from the bones and put it in a mixing bowl, discarding any gristly pieces. Shred the meat by hand and add ½ cup of the cooking oil. Finely chop half of the cooked vegetables and add to the bowl. Work the mixture until the fat is incorporated. (It should be very moist.) Add more oil as desired and season with salt and pepper. Line a terrine mold or bowl with plastic wrap, pack the lamb into it and cover. Refrigerate for at least one day, preferably three, to allow the flavors to develop.
- Step 3
Remove the rillettes from the refrigerator about an hour before you plan to eat them. Unmold and slice before serving with a salad or some crusty bread.
Private Notes
Comments
Made this with goat neck instead of lamb. The flavors were delicious although the 1/2 cup of oil was too much for our tastes. After the first day, I removed the meat and strained the oil, rechopped and molded again. It was better on the third day and much less oily.