| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | 125 g lambs' livers | |
| 200 | g | Green lentils |
| 125 | g | Smoked pork belly, cut into |
| small dice | ||
| 475 | Chicken stock | |
| 300 | Double cream | |
| 60 | g | Shallots, sliced |
| 1 | T | Goose or duck fat |
| 2 | Garlic cloves, crushed | |
| 2 | Carrot, small dice | |
| 1 | Clove | |
| 1 | t | Thyme, chopped |
| Salt and pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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