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Lambs’ Liver With Lentil Cream Sauce

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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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