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Lamb with Chicken Liver Sauce

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


  • Make sure you have about ½ litre of lamb jus warmed and ready to use.

  • Lamb Jus

  • Lamb bone and water reduced

  • Lamb

  • 1 saddle of lamb (filleted)

  • Sea salt for seasoning

  • 2-3 sprigs rosemary

  • 2-3 sprigs thyme

  • 3 cloves garlic

  • Lentil Salad

  • 1 tablespoon wholegrain mustard

  • Sprinkle sea salt

  • 1 tablespoon red wine vinegar

  • 2-3 tablespoons Spanish olive oil

  • 2 cups green lentils (blanched not soaked)

  • 2 eschallots

  • 1 tablespoon fresh parsley

  • 1 tablespoon fresh coriander

  • Chicken Liver Sauce

  • 2 chicken livers

  • Large handful basil leaves

  • Handful of pine nuts

  • Garnish

  • 4 bulbs of Baby Fennel

  • Zest of ½ an Orange


  • 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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