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:

1. Remove membrane from liver, remove visible blood vessels, cut into a small 70 g roast and set aside.
2. Cut loin in 70 g pieces.
3. Turn potatoes.
4. Cut Portobello mushroom heads in 3 pieces.
5. Mix all the ingredients with the dressing.
6. Fry grey shallots and set aside.
7. Brown loin and liver in two separate pans, season. Cook in oven if required.
8. Heat and brown 3 potatoes in a pan, add the 3 mushroom pieces. Then incorporate 30 ml of dressing and add endive.
9. In a large deep dish, place the 3 potatoes in the center, add endive, top with mushrooms, cut loin and liver in 3 pieces.
10. Arrange alternating with the endive, add some dressing and top with fried shallot.

Comments:

• Enjoy!

Subscribe to receive our newsletter