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Lamb with Chicken Liver Sauce

Gabriel Martin joins Guillaume Brahimi and shares this delicious French recipe.


  • Lamb Jus

  • Lamb

  • Lentil Salad

  • Chicken Liver Sauce

  • Garnish


  • Lamb:

  • 1.

    Preheat oven to 250 degrees.

  • 2.

    Season the lamb with sea salt and spread the herbs (thyme and rosemary) on the saddle. Add a little bit of olive oil.

  • 3.

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

  • 4.

    Add the garlic to the pan to infuse the oil.

  • 5.

    Put into the oven for about 10 minutes then leave the meat to rest

  • Lentil Salad:

  • 1.

    Make vinaigrette with mustard, sea salt, vinegar and olive oil.

  • 2.

    Add eschallots and green lentils.

  • 3.

    Add parsley and a coriander and leave it to macerate for at least 1 hour.

  • Chicken Liver Sauce:

  • 1.

    Get fry pan hot with a small amount of oil.

  • 2.

    Add chicken livers, basil and pine nuts. Brown the outside of the livers.

  • 3.

    Transfer to a food processor and blend.

  • 4.

    Add some extra olive oil.

  • Garnish:

  • 1.

    Cut the saddle of lamb into pieces and arrange on a plate with fennel and lentil salad. Then get your warm lamb jus and add a little bit of the liver mix (about a table spoon) and stir into jus, then drizzle over the lamb.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Lamb with Chicken Liver Sauce.


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