Total Steps
4
Ingredients
11
Tools Needed
5
Ingredients
- 1 tablespoon Finely-chopped <a href="/food/YCG55RYS/rosemary">rosemary</a>
- 1 tablespoon Chopped fresh <a href="/food/GKXHVZLV/parsley">parsley</a>
- 1 cup Minced <a href="/food/CSFGV8FR/shallots">shallots</a>
- 1 teaspoon Minced <a href="/food/FQRPFPP6/garlic">garlic</a>
- 0 cup <a href="/food/7WX8RWH4/duck-fat">Duck fat</a> - (to ½ cup)
- 0 Freshly-ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a> to taste
- 0 <a href="/food/7WDLGSY7/salt">Salt</a> to taste
- 3 sprg Fresh <a href="/food/YCG55RYS/rosemary">rosemary</a>
- 3 <a href="/food/FQRPFPP6/garlic-clove">Garlic cloves</a>
- 1 quart <a href="/food/V4JD4W8C/lamb">Lamb</a> <a href="/food/NHPT57DF/oil">oil</a> - (lamb deckle fat rendered down with pomace <a href
- 1 pound <a href="/recipe/B8YCN652/lamb-stew">Lamb stew</a> meat
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat">Preheat</a> the oven to 300 degrees.
Step 2
<a href="/technique/H7TNTGFZ/season">Season</a> the meat with <a href="/technique/DPSVTKVY/salt">salt</a> 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 <a href="/technique/H7TNTGFZ/season">season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> 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 <a href="/technique/KXN5X3J8/strain">strain.</a> Reserve the lamb fat for future use. Discard the rosemary.
Step 3
Place the meat in a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, and using two forks begin to <a href="/technique/WRFN6T6X/separate">separate</a> the meat into strands. This is called pulling the meat. <a href="/technique/DRM2WPZ4/stir">Stir</a> in 1/4 cup of the duck fat. <a href="/technique/DRM2WPZ4/stir">Stir</a> in the shallots, garlic, rosemary and parsley. <a href="/technique/H7TNTGFZ/season">Season</a> the lamb with <a href="/technique/DPSVTKVY/salt">salt</a> and black pepper. If the rillette is not moist enough, add the remaining duck fat. Cover the rillette and <a href="/technique/36R8LV5G/store">store</a> in the refrigerator. The rillette will keep for up to 2 weeks.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> about 3/4 pound of rillette.