Garlic Confit

For Christmas last year I gave Pat the cookbook How to Roast a Lamb, new Greek classic cooking by Michael Psilakis. We're having our annual lamb roast this Sunday and we're going to do it the Greek way. So I thought it might be time for me to deal with my garlic phobia (don't like). I bought a bunch of garlic and made garlic confit per the same cookbook. It does get sweet when cooked like that. I ate a whole clove all by myself. So much better than garlic salt! So now I'm the proud owner of 2 and 3/4 pints of garlic confit! It consists of 3-4 cups whole garlic cloves peeled (took me about 2 hours to peel all those!), whole peppercorns 15, kosher salt, fresh thyme (from my garden), bay leaves, and 1/2 canola oil and 1/2 virgin olive oil, roast in oven in a dutch oven @300 degrees. It took 1 3/4 hours for my batch. You can use the left over oil in the jar once the garlic is gone to drizzle over whatever you need. We'll serve some at the lamb roast and I'll let you know the verdict. I still have to make the barley salad and the tsatziki sauce (yogurt sauce with cuke, onion and mint that is delish with lamb).