Garlic Confit Rosemary Sauce

Name: Garlic Confit Rosemary Sauce
Cook time: 15 min
Total time: 15 min
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

2 rare lamb chops, sauced, on a bed of mashed potatoes with fresh asparagus.

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