Lamb Confit

Ingredients

Rack of Lamb frenched

1 bunch parsley chopped

1 1/2 T fresh thyme

10 cloves garlic chopped

1 T black peppercorns cracked

2-3 C duck fat

Procedure

Coat the lamb with the dry rub ingredients and let sit overnight.

Season the duck fat with salt. Scrape off the dry marinade on the lamb into the fat. Bring to a soft boil. In a saute pan lightly coated with oil sear the lamb... Take the fat off the heat and submerge the lamb in the fat. Let sit for 30-45 minutes until perfectly medium rare and rested.

Serve with a simple veal sauce or a balsamic onion marmalade.