Summary

Ingredients

• 300 g lamb liver (s)
• 50 g shallot (s)
• 60 g butter
• 1 teaspoon tomato paste
• 100 ml white wine
• liter ⅛ stock (lamb jus)
• salt
• pepper
• 180 g cherry tomato (s)
• 2 tablespoon olive oil
• 1 sprig oregano
• 1 tablespoon balsamic vinegar
• 1 teaspoon capers, small
• 6 basil leaves
• 20 g pine nuts

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Instructions

1. Peel the lamb liver and cut it crossways into 1cm wide strips.
2. Finely dice the shallots and sauté them in 40 g butter in a pan. Stir in the tomato paste and sweat with it for 3-4 minutes. Deglaze with the white wine and let it boil down almost completely. Pour in the lamb jus, simmer everything over a low heat for 10 minutes, season with pepper and salt and set aside.
3. Quarter the cherry tomatoes and remove the seeds. Roast the pine nuts in a pan without fat
4. Heat the oil and the remaining butter in a pan and add the oregano sprig. Put in the liver slices, pepper and fry briefly. Fry the tomato quarters for about 1 minute, then deglaze with the balsamic vinegar.
5. Stir in the sauce that was set aside, mix everything well, stir in the capers, season with salt and pepper and mix in the basil leaves.
6. Serve the liver with the sauce and sprinkle with the pine nuts.