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Ингредиенты
- 2 x lamb, livers, of about 11 1/2 ounces
- 8 x fig, 4 cut in quarters, 4 cut in half for garnish
- 1 lt veal stock, concentrated, (glace de viande)
- 1 x bay leaf
- 1 Tbsp. finely minced rosemary
- 6 1/2 ounce balsamic vinegar
- 1 c. Phillipe de Rothschild Cabernet Sauvignon red wine, already reduced
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. butter, for cooking the figs
- 1 Tbsp. butter, for finishing the sauce
- 1 Tbsp. honey, for the figs salt black pepper
Инструкции
- Prepare the grill, get it warm, warm, warm. Remove the membrane and the sinews from the lamb livers. Season them with salt and pepper and coat with extra virgin olive oil. Put the butter and the honey in a pan over a medium heat and cook to a light caramel. Cut half the figs in half for garnish, cut the remainder in quarter and add in them to the honey caramel. Cook the figs for 2 min.
- Add in the balsamic vinegar to the fig and honey caramel over a low heat, reduce the liquid by half, add in the reduced wine, the bay leaf, the rosemary and the veal stock, simmer for 4 to 5 min. The figs should be mushy. Pass the sauce through a fine sieve. Add in the 10 millilitres of butter to finish the sauce. Season and stir well.
- Place the liver on the warm grill and allow it to sear in stripes on each side. Cook to medium rare, about 1 minute per side depending on the thickness. Take the 4 other figs and mark them on the grill.
- Once cooked, place the liver on a service plate. Place half a grilled fig on the liver, pour the shiny, glossy, Mediterranean-scented sauce around it. Serve with vegetables such as red onion potato mash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 170 | 54% |
| Total Fat 19.3g | 24% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 877mg | 37% |
| Potassium 430mg | 12% |
| Total Carbs 32.54g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 27.3g | 18% |
| Protein 3.96g | 6% |
