6-hour Confit Shoulder of Lamb with Salsa Verde and Roasted Rosemary Beets

2014-04-06 15.55.54-2

Yes, this takes 6 hours. Yes, you will need arm extensions to read the ingredients list. Yes, there are a few steps involved. BUT, I promise this will be the best shoulder of lamb you have ever had. Confit sounds indulgent, and maybe it is a bit, but what it should really say to you is: low, slow, and meltingly tender. No matter what it is you’re confiting, it will be caressed for hours in a luxurious and moisturizing layer of, well, fat. But it will emerge with ignorable fattiness and with an incredible silkiness that can only come from this method of cooking.

Continue reading

Lamb Burgers Two Ways

2013-06-24 19.06.41

Lamb. What a beautiful thing. This ground lamb was originally intended for a rather spartan meal of lamb and lentils I found on Food 52. Needless to say, that was vetoed and instead we made lamb burgers two ways and both the recipe inspirations came from Epicurious.

Continue reading