Recipe - Lamb Rillette

1 pound 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
Freshlyground black pepper;
to taste
One fourth cup Duck fat ; (to One half cup)
1 cup Minced shallots
1 teaspoon Minced garlic
1 tablespoon Chopped fresh parsley
1 tablespoon Finelychopped rosemary

Preheat the oven to 300 degrees.

Season the meat with salt and pepper. Place the meat in an ovenproof 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 One half 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 One fourth 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 Three fourths pound of rillette.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A64 broadcast 10221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse