Recipe details

Loin and Liver of Lamb on Hot Salad, Ginger and Soya Dressing

Ingredients:

- 8 grey shallots, snipped

- 0.3 kg liver of lamb

- 0.3 kg loin of lamb, deboned, trimmed

- 50 ml clarified butter

- 1 endive lettuce, washed and cut if necessary

- 12 Yukon Gold potatoes, turned

- 4 Portobello mushrooms

- 0.5 ml salt and pepper

Ginger and Soya Dressing

- 18 g sugar

- 10 ml pistachio oil

- 5 ml ground chili

- 0.5 cm fresh ginger

- 1 green shallot

- 10 ml sesame oil

- 30 ml tamari sauce

- 40 ml rice vinegar

Methods:

Remove membrane from liver, remove visible blood vessels, cut into a small 70 g roast and set aside.

Cut loin in 70 g pieces.

Turn potatoes.

Cut Portobello mushroom heads in 3 pieces.

Mix all the ingredients with the dressing.

Fry grey shallots and set aside.

Brown loin and liver in two separate pans, season. Cook in oven if required.

Heat and brown 3 potatoes in a pan, add the 3 mushroom pieces. Then incorporate 30 ml of dressing and add endive.

In a large deep dish, place the 3 potatoes in the center, add endive, top with mushrooms, cut loin and liver in 3 pieces.

Arrange alternating with the endive, add some dressing and top with fried shallot.

Comments:

Enjoy!