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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 15 shallots, minced
- 4 tablespoons extra-virgin olive oil (plus more for sauteing the lamb)
- 13 cup aged sherry vinegar
- 6 cups lamb or veal stock
- Salt and freshly ground pepper
- 12 8-ounce loin lamb chops, boned, trimmed and tied into noisettes
Method
- 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.
