Braised lamb with chicken liver sauce recipe

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: French

Ingredients

1 saddle of lamb (filleted)
Sea salt
2-3 sprigs rosemary
2-3 sprigs thyme
Olive oil, plus extra to marinate
3 cloves garlic
4 bulbs of baby fennel
Zest of ½ an orange

Lamb jus
Lamb bone and water reduced

Lentil salad
1 tbsp wholegrain mustard
Sprinkle sea salt
1 tbsp red wine vinegar
2-3 tbsp Spanish olive oil
2 cups green lentils (blanched not soaked)
2 eschallots
1 tbsp fresh parsley
1 tbp fresh coriander

Chicken liver sauce
2 chicken livers
Large handful basil leaves
Handful of pine nuts
View conversion table

Preparation

Preheat oven to 250°C.

Season the lamb with sea salt. Scatter the rosemary and thyme on the saddle.  Add a little bit of olive oil.

Heat the olive oil in fry pan and seal the lamb on one side (with the herbs on top).

Add the garlic to the pan to infuse the oil.

Transfer to the oven for about 10 minutes. Leave the meat to rest

To prepare the lentil salad, make vinaigrette with mustard, sea salt, vinegar and olive oil.  Add eschallots and green lentils. Add parsley and a coriander, and set aside to macerate for at least 1 hour.

To prepare the chicken liver sauce, heat oil in a fry pan.  Add the chicken livers, basil and pine nuts. Brown the outside of the livers. Transfer to a food processor and blend. Add some extra olive oil.

To make the garnish, blanch the baby fennel in boiling water (about 10 minutes). Drain. Add a little salt, olive oil and orange zest.

Cut the saddle of lamb into pieces and arrange on a plate with the fennel and lentil salad. Stir 1 tablespoon of the liver mixture into the warm lamb jus. Drizzle this over the lamb to serve.

If you enjoyed this Braised lamb with chicken liver sauce recipe then browse more French recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

French Restaurants

Displaying 10 of 467 French Restaurants.

  Restaurant Book Online Suburb
1. Perrins Restaurant
Glen Iris
2. Morning Star Estate   Mt Eliza
3. Breizoz French Creperies   Williamstown
4. LA Chaumiere   Darwin
5. Le Provencal   South Hobart
6. Lebrina   New Town
7. Arc of Iris   Margaret River
8. The Loose Box   Mundaring
9. Petaluma's Bridgewater Mill   Bridgewater
10. Penfolds Magill Estate Restaurant   Magill

View all French restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Potato storage

Store in a thick brown paper bag, in a cool, dry, dark place. Discard any potatoes that have developed a green tinge, indicating a rise of (potentially dangerous) solanine levels. Opt for unwashed potatoes where possible as the dirt protects the potatoes.

Glossary

More

Dragon Fruit

Dragon fruit (thanh long tuoi) comes in two varieties - one with bright red flesh and the other white, both have tiny black seeds. Although it can be bland in flavour it makes a striking addition to a fruit platter.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT