Lamb's Liver Recipes and Serving Suggestions
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Lamb's Liver Recipes are Generally Quick and Easy
The lamb's liver recipes featured on this page over a period of time will be a mixture of the incredibly simple and the slightly more imaginative and it is hoped that you will try some of them out for yourself.
Lamb's Liver Recipes - List of Content
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A Little Bit about Lamb's Liver
It is often the very idea of eating liver, of any type, which puts people off doing so. Even many hardened meat eaters will consider liver and other offal to be throwaway parts of the carcass, or only fit for consumption by other animals, such as pet dogs or cats. As for the appearance of raw liver, this can often be the final nail in the liver recipe's coffin!All of this is a great shame, as liver is not only fairly inexpensive, it is incredibly delicious and nutritious. Provided that you determine how to cook liver properly and do not eat it too often, it can represent a very positive part of a healthy, balanced diet.
Lamb's Liver Braised in Red Wine with Garlic and Herb Mash
- Serves: One
- Prep Time: 10 minutes
- Total Time: 40 minutes
Ingredients
- 3 small slices of lamb's liver
- 2 medium potatoes
- 1 small white onion
- Half pint of fresh chicken stock
- 1 glass of inexpensive red wine
- 1 tbsp of plain (all purpose) flour
- 1 clove of garlic
- Pinch of dried dillweed
- A little butter
- Salt and pepper
- Sunflower oil for frying
Instructions
The first step is to peel the potatoes, add them to a pot of cold, lightly salted water and put them on to a high heat until the water boils, at which time the heat should be reduced to achieve a simmer. They should be left to simmer for twenty to twenty-five minutes until softened.
The flour should be scattered on a dinner plate and seasoned with salt and pepper. A little sunflower oil should be placed in to a deep, non-stick frying-pan and brought up to a moderate heat. The liver slices should then be patted on both sides in the seasoned flour, shaken gently to remove the excess flour and fried in the oil for about a minute each side, purely to seal them. The onion should be peeled, halved and each half thinly sliced before also being added to the pan.
While the liver is frying, the chicken stock and the red wine should be heated in a separate pot. This mixture should then be poured over the liver and onions. The liquid should be brought up to a simmer and left to cook in this way for fifteen minutes.
The potatoes should be drained and mashed with a little bit of butter, the dill and the peeled and grated garlic clove before being arranged on a plate. The onions should be spooned around the potatoes and the liver slices sat on top. A little bit of fresh basil or parsley makes an excellent final garnish.
Note: The reason why I state that an inexpensive red wine should be used is simple. Using a good quality red wine will in no way improve the flavour of the dish - it will simply add to the cost of its preparation.
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Liver and Bacon Pie with Real Chips and Pickled Onions
- Serves: Two
- Prep Time: 10 minutes
- Total Time: 1 hour 30 minutes
This is a delicious pie and the recipe for the pie only follows below. If you wish to serve the pie with real, homemade chips as I have done, you can find the details of precisely how I prepared them by clicking here. The pickled onions came from a jar.
Ingredients
- 1/2lb lamb's liver
- 4 large bacon rashers
- 5oz puff pastry
- 1 small white onion
- 1 pint of fresh chicken stock
- Beaten egg for glazing
- 1 tbsp flour
- Salt and pepper
- Sunflower oil for frying
Instructions
The flour should be spread on a plate and seasoned. A little sunflower oil should be placed in a non-stick frying pan before the liver is dusted in the flour and fried for about a minute each side to seal. The liver should then be removed from the pan and added to a pie dish. The bacon should then be fried until just cooked, each rasher cut in to three pieces and mixed in with the liver along with the peeled and quartered onion. The chicken stock should be heated and poured ove the mixture to come within about an inch of the top of the dish. It is important to then cover the dish and allow the stock to cool.
When the meat and stock is cooled, the pastry should be rolled out to a size slightly larger than the pie dish. It should then be placed on top of the dish and pressed around the edges to seal. The eggwash should be applied to the pastry and a couple of cuts made in the centre to serve as steam vents.
The pie should be placed in an oven preheated to 400F/200C/Gas Mark 6 for thirty to forty minutes until the pastry is risen and golden.
Lamb's Liver and Onions with HP Sauce
- Serves: One
- Prep Time: 5 minutes
- Total Time: 15 minutes
There can be little doubt that pan fried lamb's liver and onions - usually with mint sauce - is the way in which most people will prepare lamb's liver. This recipe looks at how to prepare this dish in the simplest of terms...and the HP Sauce is optional!
Ingredients
- 3 small slices of lamb's liver
- 1 small white onion
- 1 tbsp plain flour
- Salt and pepper
- Sunflower oil for frying
Instructions
The flour should be added to a plate and seasoned well with salt and pepper. A little sunflower oil should be brought up to a medium heat in a frying-pan. The liver should be patted gently in the flour before being added to the pan to fry for around three minutes on each side. This will depend on the thickness of your slices but, if in doubt, simply ensure that there is no blood still in the liver by inserting a fork and checking the colour of the escaping juices. The onion should be thinly sliced and added to the pan when the liver has been turned.
Plate up and serve immediately, with mint sauce, HP Sauce, or the sauce and accompaniments of your choice.
Still not Convinced re Lamb's Liver Recipes?
The blog posts below will afford some alternative ideas for dinner tonight
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Thank you for your visit to this site about lamb's liver recipes. I hope that at least one of the recipes caught your eye and that you will give it a try.
Any comments which you have may be left below.
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JaguarJulie
Dec 30, 2011 @ 4:12 pm | delete
- Gosh, I've had chicken livers and baby calf liver and beef liver, but don't believe I've tried lamb's liver. Looks tasty.
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by Gordon_Hamilton
Gordon Hamilton has lived in various parts of the UK, from the West of Scotland, to the East of Scotland, to West London. He is presently back living... more »
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