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Ingredients
- 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 Tbsp. Goose or possibly duck fat
- 2 x Garlic cloves, crushed
- 2 x Carrot, small dice
- 1 x Clove
- 1 tsp Thyme, minced Salt and pepper
Directions
- Place the lentils into a pan, add in the goose fat and cook for 2 min. Add in salt, smoked pork belly, shallots, garlic, carrot, clove and cook in the stock.
- Add in the double cream, bring back to the boil and fold 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 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 276 | 54% |
| Total Fat 30.99g | 39% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 249mg | 10% |
| Potassium 850mg | 24% |
| Total Carbs 38.32g | 10% |
| Dietary Fiber 16.5g | 55% |
| Sugars 2.2g | 1% |
| Protein 19.9g | 32% |
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