- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 250ml Phillipe de Rothschild Cabernet Sauvignon red wine
- 2-3 lambs livers, weighing about 350g, halved
- 2 tbsp olive oil
- 8 figs
- 4 tbsp butter
- 1 tbsp clear honey
- 190 ml balsamic vinegar
- 1 fresh bay leaves
- 1 tbsp rosemary, finely chopped
- 1 litres concentrated veal stock, (glace de viande)
- salt, and freshly ground black pepper
- vegetables, such as red onion potato mash, to serve
1. Pour the wine into a small saucepan and simmer briskly until reduced by just under half (100ml). Set aside.
2. Remove the membrane and the sinew from the lamb livers. Season with salt and freshly ground black pepper and coat with the olive oil.
3. Cut four of the figs in half lengthways and set aside as a garnish. Cut the other four figs in quarters lengthways.
4. Melt 3 tablespoons of the butter and the honey in a wide saucepan and cook to a light caramel. Add the quartered figs and cook for 2 minutes.
5. Stir in the balsamic vinegar, and simmer briskly until reduced by half.
6. Add the reduced wine, bay leaf, rosemary and veal stock. Simmer for 4-5 minutes until the figs are mushy.
7. Pass the sauce through a fine sieve. Return to the pan. Swirl in the remaining tablespoon of butter to finish the sauce, then season with salt and pepper. Keep warm.
8. Preheat a ridged stovetop grill to very hot. Place the livers on the hot grill and sear for 2-3 minutes on each side until medium rare. Briefly sear the reserved fig halves until marked with strips.
9. Place the liver on warmed serving plates with two fig halves on top. Pour the sauce around. Serve with vegetables such as red onion potato mash.
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