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Categories:
lambs neck onion carrot thyme fennel seeds coriander seeds black peppercorns chili flakes olive oil freshly ground black pepper
Viewed: 53 - Published at: 9 years agoIngredients
- 5 pounds lamb's neck, bone in Salt
- 1 onion, sliced
- 1 carrot, peeled and sliced
- 1/2 bunch thyme
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon chili flakes
- 4 cups olive oil (approximately)
- Freshly ground black pepper
Method
- 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.
- 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 1/2 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.
- 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.
