Lambs' liver with lentil cream sauce

4 servings

Ingredients

Quantity Ingredient
4 125 g lambs' livers
200 grams Green lentils
125 grams Smoked pork belly; cut into small dice
475 millilitres Chicken stock
300 millilitres Double cream
60 grams Shallots; sliced
1 tablespoon Goose or duck fat
2 Garlic cloves; crushed
2 Carrot; small dice
1 Clove
1 teaspoon Thyme; chopped
Salt and pepper

Directions

Place the lentils into a pan, add the goose fat and cook for 2 minutes. Add salt, smoked pork belly, shallots, garlic, carrot, clove and cook in the stock.

Add the double cream, bring back to the boil and mix in well. Season the lambs liver with salt, pepper and a little thyme and enclose in a little cling film. Place into a steamer and steam for 6-7 minutes. Pour the sauce on to plates ensuring a good quantity of lentils. Unwrap the lamb parcels and serve with the sauce.

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