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
Instructions
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