Lambs Liver with Pickled Spring Onions Speck with Peas Carrots
Ingredients
- For the pickled onions
- 1 bunch scallions, roots trimmed and whites cut into 2 1/2 inch lengths. You want twelve pieces.
- 1/2 cup water
- 1/4 cup rice vinegar, do not use the seasoned kind
- 3 tablespoons sugar
- 1 teaspoon salt
- For the lamb
- 4 pieces lambs liver, cut 1/2 inch thick, the are small but very rich, you can up the amount if needed
- 4 pieces speck or good smoked bacon
- Kosher salt and fresh ground pepper
- 1/2 cup flour, for dredging
- safflower oil
- 1/4 cup mayonnaise
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons pickled onion liquid
- 1/4 cup unsalted butter
- 1/2 cup carrot, small dice
- 1/2 cup onion, small dice
- 1 1/2 cups fresh peas
Instructions
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