Lamb’s livers in pomegranate glaze with braised buckwheat
- October 2017
- Serves 2
- Hands-on time 30 min
Olia Hercules has created an wonderfully simple, but incredibly tasty gluten-free dish using lamb’s livers. The pomegranate glaze brings out the sweetness of the lamb – it works alongside the nuttiness of the buckwheat.
- 34.6g (8.6g saturated)
- 60.4g (18.1g sugars)
- 2 tbsp vegetable oil
- 2 lamb’s livers (150-200g) cleaned (ask your butcher to do this for you)
- 20g unsalted butter
- 100ml pomegranate juice
- 2 tbsp pomegranate molasses
For the braised buckwheat
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1½ celery sticks, finely chopped
- 1 carrot, finely chopped
- 2 fresh thyme sprigs, finely chopped
- 100g toasted buckwheat
- 400-500ml vegetable or chicken stock
- For the buckwheat, heat the oil in a medium saucepan over a medium heat. Add the shallots, garlic, celery, carrot, thyme and a pinch of salt, then cook, stirring, for 10 minutes or until soft and aromatic. Add the buckwheat and 400ml stock. Season and cook over a low heat for 20 minutes or until all the stock has been absorbed and the buckwheat is tender. Add a little extra stock if it looks too dry.
- When the buckwheat is almost cooked, heat the vegetable oil in a heavy-based frying pan over a medium-high heat until hot. Add the livers and butter, then cook for 1 minute on each side or until browned, tilting the pan and using a spoon to baste the livers with the butter as they cook. If you like your livers a little more well done, cook for another 1-2 minutes on each side, depending on their thickness.
- Put the livers on a plate (don’t clean the pan). Add the pomegranate juice and molasses to the pan and cook over a medium heat, stirring, for 1 minute or until the mixture has the consistency of a loose glaze – don’t over-reduce. Season with a little salt and a good grinding of black pepper.
- Divide the buckwheat and liver between two bowls and drizzle with the glaze to serve.
Swap the lamb’s livers with calf’s liver. If you can’t find toasted buckwheat, toast regular buckwheat in a dry frying pan until light golden.
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