Fegato di agnello con cipolle caramellate e uva

Ingredienti

• 2 lamb livers (more of you like a bigger portion)
• 1 tablespoon butter (or ghee)
• 1 large red onion (sliced)
• 1/2 teaspoon sea salt
• 15 black grapes
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce (optional)
• Pinch of sea salt
• Pinch of black pepper
• Ghee or coconut oil for cooking
• 1/2 teaspoon butter
• 1 garlic clove (finely diced)
• 3-4 handfuls baby spinach
• Juice of 1/2 lemon

Preparazione

1. 1

   Remove any veins from the liver slices, pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.

2. 2

   Heat butter in a small saucepan and sauté the onion with sea salt for about 1 minute, stirring frequently. Cut 10 of the grapes in half and add to the onions. Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5 grapes into the onion, add Worcestershire sauce and lemon juice and a little more butter. Stir and cook for a further minute or two, until caramelised and slightly thickened. Set aside.

3. 3

   Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb livers and cook for 2 minutes on each side on high heat. Remove and rest.

4. 4

   Add the butter and garlic to the same frying pan and stir through for 20-30 seconds. Then add the spinach and lemon juice and cook until slightly wilted. Serve lamb livers over spinach with onion and grapes scattered on top.