Recipe for Lambs Liver with Lentil Cream Sauce

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Yield:

4 servings

Ingredients:

Amount	Ingredient
4 x	125 g lambs livers
200 gm	Green lentils
125 gm	Smoked pork belly, cut into small dice
475 ml	Chicken stock
300 ml	Double cream
60 gm	Shallots, sliced
1 tbl	Goose or duck fat
2 x	Garlic cloves, crushed
2 x	Carrot, small dice
1 x	Clove
1 tsp	Thyme, chopped

Instructions:

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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