Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino Recipe

Name: Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 shallots sliced; 3 cloves garlic, chopped; 1 pound Hudson Valley foie gras (Grade B or C is fine), cut into 1-inch cubes; 1 cup cream sherry; 3 cups heavy cream; sea salt, to taste; freshly ground black pepper, to taste; 1 pound ground lamb; 2 slices good white bread, trimmed of crust and torn or chopped; 2 tablespoons mint, chopped; 1/4 cup parsley, chopped; 3 cloves garlic, chopped; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon smoked paprika; 1/2 cup extra-virgin olive oil; 1/4 cup shaved pecorino

Servings: persons

3 tablespoons extra-virgin olive oil
3 shallots sliced
3 cloves garlic, chopped
1 pound Hudson Valley foie gras (Grade B or C is fine), cut into 1-inch cubes
1 cup cream sherry
3 cups heavy cream
sea salt, to taste
freshly ground black pepper, to taste
1 pound ground lamb
2 slices good white bread, trimmed of crust and torn or chopped
2 tablespoons mint, chopped
1/4 cup parsley, chopped
3 cloves garlic, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 cup extra-virgin olive oil
1/4 cup shaved pecorino

1
In a saucepan over low heat, heat the olive oil and then add the shallots and garlic, sauteing them until translucent.
2
Raise the heat to medium-high and toss in the foie gras.
3
Saute the pieces until theyre nicely caramelized (be very careful not to burn the foie gras).
4
When the foie is nicely caramelized, pour in the sherry and cook the mixture, scraping up the brown bits, until the liquid is reduced to a syrup consistency.
5
Add the heavy cream and simmer until the sauce is reduced by half.
6
When reduced, transfer mixture to a blender (ideally, a Vitamix) and blend the sauce until it is very smooth.
7
Pass the sauce through a fine mesh strainer and season with salt and pepper to taste.
8
Set aside.

1533

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 3 shallots sliced, 3 cloves garlic, chopped, 1 pound Hudson Valley foie gras (Grade B or C is fine), cut into 1-inch cubes, and more.

Yes, Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino

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