Comments on: 6-hour Confit Shoulder of Lamb with Salsa Verde and Roasted Rosemary Beets /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/ Living life one plate at a time Fri, 27 Jun 2014 12:12:16 +0000 hourly 1 http://wordpress.com/ By: fromthefamilytable /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2043 Tue, 24 Jun 2014 16:57:10 +0000 http://acrusteaten.com/?p=4333#comment-2043 Confit of anything is delicious!

]]> By: Gagak /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2036 Sat, 21 Jun 2014 09:45:04 +0000 http://acrusteaten.com/?p=4333#comment-2036 Reblogged this on we're not meant to be.

]]> By: acrusteaten /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2033 Thu, 19 Jun 2014 16:34:48 +0000 http://acrusteaten.com/?p=4333#comment-2033 In reply to Amanda.

I made it two weeks in a row it was so tasty! And really it’s quite low effort, just takes time.

]]> By: Amanda /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2031 Thu, 19 Jun 2014 15:58:23 +0000 http://acrusteaten.com/?p=4333#comment-2031 This is beautiful, Pami! I love beats and all of the herbs and spices in this. Lamb is so so good. I really need to make this soon. The slower you cook it the better. Duck fat? Wine? Awesome. Yum!

]]> By: acrusteaten /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2029 Thu, 19 Jun 2014 12:38:03 +0000 http://acrusteaten.com/?p=4333#comment-2029 In reply to chef mimi.

Most definitely! You definitely need the freshness of the salsa verde to cut through the decadence of the lamb though.

]]> By: chef mimi /2014/06/19/6-hour-confit-shoulder-of-lamb-with-salsa-verde-and-roasted-rosemary-beets/comment-page-1/#comment-2028 Thu, 19 Jun 2014 12:34:45 +0000 http://acrusteaten.com/?p=4333#comment-2028 Wow! What a beautiful, decadent meal! I love all aspects of this, even the potato mash on the plate! Confiting is just as you so articulately described. It’s a heavenly process!

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