Lamb Meatballs With Foie Gras Sauce Mint And Pecorino recipes

Ingredients

• 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
• ground black pepper
• 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
• 3 tablespoons extra-virgin olive oil
• 1 pound ground lamb

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