| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Coxon’s kit, Coxon3 |
4 |
servings |
INGREDIENTS
| 4 |
|
125 g lambs' livers |
| 200 |
g |
Green lentils |
| 125 |
g |
Smoked pork belly; cut into small dice |
| 475 |
ml |
Chicken stock |
| 300 |
ml |
Double cream |
| 60 |
g |
Shallots; sliced |
| 1 |
tb |
Goose or duck fat |
| 2 |
|
Garlic cloves; crushed |
| 2 |
|
Carrot; small dice |
| 1 |
|
Clove |
| 1 |
ts |
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.
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