In a food processor whiz up 400g lamb's liver, 250g lamb mince, 2 small heads of roast garlic, 1/2 a tube of anchovy paste, 1 bunch of spring onions and a good grind of black or mixed pepper.
Combine the mix from the food processor with 750g of lamb mince and 150g of breadcrumbs, shape into balls and put in the fridge for 30 minutes to an hour. Cut three large onions in half reserve one half and quarter the other five, place them in a roasting tin with some oil into an oven pre-heated to 180oC, after twenty minutes place the faggots on the onions and cook for 40 minutes.
In the meantime, blend 500ml of lamb stock, 50g of pea shoots and 28g of fresh mint to make a risotto with the reserved onion half, 200g Arborio rice, 150ml of vermouth, 60g of parmesan cheese and some butter & olive oil.
Thursday, 4 February 2010
Lamb faggots
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