Homemade Lamb Rillettes
A rustic pate made from confit that's easy to make at home. Perfect for spreading on a baguette.
Equipment
- 1 Stand Mixer with paddle attachment
- 1 Pint mason jar for storing
Ingredients
- 1 lb confit like lamb shoulder or pork shoulder
- 1/4 cup finely diced shallots
- 1/4 cup apple cider vinegar
- 2 teaspoons chopped fresh thyme
- 1/4 cup melted butter or duck fat
Instructions
- Pull the meat from the bone, then discard the bones and any connective tissue.
- Meanwhile, cook the shallots in the vinegar until the pan is dry.
- Transfer the meat to the bowl of a stand mixer with the paddle attachment, add the thyme and shallots, then slowly work the meat, slowly drizzling in the fat until it's completely absorbed.
- Taste the mixture, it should be well seasoned, but if you think it could use a little more of something, add it.
- The rillettes should be smooth and spreadable, but they will firm up when chilled. They'll last in the fridge for 3-4 days in the fridge, but can be stored for months if they're packed into a container and covered with a layer of lard to act as a seal, such as in a mason jar. Serve at room temperature with crusty bread, mustard and pickles, or as part of a charcuterie plate.
Notes
For the best results, make sure the rillettes are at room temperature so the fat is spreadable.
Nutrition
Serving: 2ozCalories: 174kcalCarbohydrates: 1gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 45mgSodium: 64mgPotassium: 126mgFiber: 0.2gSugar: 0.5gVitamin A: 142IUVitamin C: 0.5mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!