Lamb Confit (Cordero confitado) is simply lamb that has been baked slowly in fat. Skip the fancy restaurant–Antonio Oruno gives us a recipe to make it at home!
- 1 - 1/2 lb baby lamb per person, cut into chunks on the bone, all fat removed
- 1 lb. quality lard
- 1 quart extra virgin olive oil (0.4 acidity)
- 1 head of garlic, divided into cloves but not skinned
- 3-4 bay leaves
- 1 small handful of parsley sprigs
- 1 Choose a heavy-bottomed casserole, ideally made of earthenware, or a copper-bottomed pan. There should be enough space for the lamb to fry comfortably.
- 2 Put the lard, oil, bay leaves and garlic in the casserole or pan over the lowest possible flame or setting on your stove. At the right temperature the oil should have small champagne-like bubbles rising to the surface.
- 3 When the garlic is golden, add the lamb and parsley. Keep the temperature low, swaying the pan gently from time to time during the cooking.
- 4 During the first 20-30 minutes the lamb's juices will seep out into the oil. At the end of cooking time, after about 1 1/2 hours in all, the meat should be cooked through but still tender and hardly browned.
- 5 Remove from the heat and allow to cool.
- 6 When the fat has solidified place the casserole, covered, in the fridge or a cool larder (or transfer from a metal pan into a storage container).
- 7 When the right moment has come to eat the lamb, pick out the chunks you need with the fat that clings to them into a heatproof dish.
- 8 Scoop the remaining fat, drain them on kitchen paper towels and keep the fat to use again.
- 9 Heat the lamb through briefly in a hot oven.