Try this Lamb Rillette recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 300 degrees. Season the meat with salt and pepper. Place the meat in an oven-proof pan and cover with the lamb fat. Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper. Cover the pan with aluminum foil and place in the oven. Slow cook the meat for about 2 to 2 1/2 hours or until the meat is very tender. Remove from the oven and strain. Reserve the lamb fat for future use. Discard the rosemary. Place the meat in a mixing bowl, and using two forks begin to separate the meat into strands. This is called pulling the meat. Stir in 1/4 cup of the duck fat. Stir in the shallots, garlic, rosemary and parsley. Season the lamb with salt and black pepper. If the rillette is not moist enough, add the remaining duck fat. Cover the rillette and store in the refrigerator. The rillette will keep for up to 2 weeks. This recipe yields about 3/4 pound of rillette. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (694g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 1220 | ||
Calories from Fat: 696 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 77.3g | 103 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 299.4mg | 92 % | |
Sodium 366.9mg | 13 % | |
Potassium 2111.7mg | 56 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 41.4g | ||
Protein 87.4g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1220
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.