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Lambs' Liver with Lentil Cream Sauce

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


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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