Garlic Confit Rosemary Sauce
You'll find plenty of Spring lamb is in the shops right now as both leg of lamb and rack of lamb are popular this time of year. Donald made this Spring menu for dinner earlier this week, and I think you'll enjoy it also.
- Lamb chop with garlic confit rosemary sauce (using the confit recipe we recently published).
- Mashed potatoes
- Fresh asparagus with lemon olive oil and flake sea salt
What I found particularly compelling was how he transformed garlic confit into a sublimely delicious sauce--a variation of the vinaigrette he made earlier in the year, actually. If you're looking for ways to use a garlic confit above and beyond spreading it on toast or mixing it in to mashed potatoes, try this. I assure you you'll be spooning it into your mouth as much as spreading it over things. Really! Happy Cooking! Liz
Garlic Confit Rosemary Sauce
15 minutes
Ingredients
- 3 cloves garlic confit
- 4 tbsp Extra Virgin Olive Oil
- 2 Tbsp Rosato Balsamic Vinegar
- 1 tsp Country style Dijon mustard
- ½ tsp Fresh Rosemary, chopped fine
Directions
Smash garlic into fine paste in a medium sized mixing bowl
Add all ingredients except olive oil
Whisk oil in gradually to form an emulsion
Pour or spoon over meat or use as a dressing in salad
