Roast Lamb Loin with Shallot Confit
Recipe Date:
September 1, 2024
Serving Size:
8
Cook Time:
02:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 15 shallots, minced
- 4 tbsps extra-virgin olive oil
- 1/3 cup aged sherry vinegar
- 6 cups lamb or veal stock
- salt & ground black pepper
- 12 8 oz. loin lamb chops, boned, trimmed, and tied
Directions
Tasting Notes: The shallot confit is delicious and could be used with a variety of meats or fish. Lamb is always a perfect pairing with Pinot and this recipe highlights that.
Serena's Tips: Make sure you open your windows when cooking the shallot confit. In Step 1 we cook the shallot until it softens and in step 2 we roasted the lamb to 160 degrees which took longer than 15 minutes but that may have been due to the thickness of the lamb loin.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/11628-roast-lamb-with-shallot-confit
Recipe courtesy of Molly O'Neill for the New York Times.
