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French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade'

I'm going to make this tomorrow---my husband spotted this one and it sounds fantastic! But I have a question: for the sauce it says "1 head of confited garlic" and "1/2 cup garlic oil." Does that mean use the confited garlic with all the oil it was confited in plus an additional 1/2 cup of oil? Or drain the garlic and add new olive oil?

Thanks

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From Recipes

French in a Flash: Grilled Lamb Chops with Port Syrup, Garlic Confit, and Sauce Vierge 'Persillade'

I'm going to make this tomorrow---my husband spotted this one and it sounds fantastic! But I have a question: for the sauce it says "1 head of confited garlic" and "1/2 cup garlic oil." Does that mean use the confited garlic with all the oil it was confited in plus an additional 1/2 cup of oil? Or drain the garlic and add new olive oil?

Thanks

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