Roast Lamb With Shallot Confit Recipes

Steps:

• 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.
• 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.

Steps:

• Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
• Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.