Lamb Meatballs With Foie Gras Sauce, Mint And Pecorino

• 3 tablespoons extra-virgin olive oil
• 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, to taste
• freshly ground black pepper, to taste
• 1 pound ground lamb
• 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

1. In a saucepan over low heat, heat the olive oil and then add the shallots and garlic, sauteing them until translucent.
2. Raise the heat to medium-high and toss in the foie gras.
3. Saute the pieces until theyre nicely caramelized (be very careful not to burn the foie gras).
4. When the foie is nicely caramelized, pour in the sherry and cook the mixture, scraping up the brown bits, until the liquid is reduced to a syrup consistency.
5. Add the heavy cream and simmer until the sauce is reduced by half.
6. When reduced, transfer mixture to a blender (ideally, a Vitamix) and blend the sauce until it is very smooth.
7. Pass the sauce through a fine mesh strainer and season with salt and pepper to taste.
8. Set aside.

extravirgin olive oil, shallots, garlic, gras, cream sherry, heavy cream, salt, freshly ground black pepper, ground lamb, white bread, mint, parsley, garlic, salt, freshly ground black pepper, paprika, extravirgin olive oil, pecorino

Taken from www.foodrepublic.com/recipes/lamb-meatballs-with-foie-gras-sauce-mint-and-pecorino-recipe/ (may not work)