Roast Lamb With Shallot Confit

1. 1

   In a large skillet set over medium heat, saute the shallots in 3 tablespoons of the olive oil for 10 minutes, stirring often.

2. 2

   (Do not let them brown.)

3. 3

   Add the vinegar and cook until the liquid has evaporated.

4. 4

   Add the stock, adjust the heat and simmer until the mixture is thickened and reduced by three-quarters, about 2 hours.

5. 5

   Season with salt and pepper.

6. 6

   Preheat the oven to 425 degrees.

7. 7

   Season the lamb on both sides with salt and pepper.

8. 8

   In 2 large skillets on high heat, saute the lamb in olive oil until it is lightly browned on both sides.

9. 9

   Transfer to a baking pan and roast in the oven for 10 to 15 minutes for medium.

10. 10

    Remove the pan from the oven, cover and allow to rest for 5 minutes.

11. 11

    Reheat the shallot confit if necessary and whisk in 1 tablespoon of olive oil.

12. 12

    Slice the lamb and set the slices on a bed of confit.

* Per serving · 4 servings · Values may vary.

No additional tips available.