I need a nice recipy for lambs liver if anyone knows one?

Answer 1

This is my secret recipe, and is gorgeous. Serve it with lots of mashed potatoes to absorb the gravy!
1. Peel and cut the potatoes into chunks, and put them on to boil in salted water.
2. Peel 1 small/medium onion per person, chop into large-ish chunks, and put into a frying pan with a generous slice of butter, and a couple of bay-leaves. Heat as low as you can, and when the butter has melted, stir to coat the onions, then put the lid on, to sweat the onions but not brown them.
3. Season some flour with lots of pepper.
4. Rinse the liver, and slice off the pieces which have no tubes/other nasty bits in them. You may find there's not much liver left proportionally, but that doesn't matter - quality over quantity is the key. Put the liver pieces into the flour, and coat liberally.
5. The onions should have sweated by now. Remove the lid, and give them a stir. Turn the heat up to medium, and when they're sizzling properly, put in the liver pieces, preferably onto the bottom of the pan, so that they seal. Turn them to seal both sides, then when the blood starts to come to the surface, pour on enough of the potato water to cover the lot. Stir it all well, and add a teaspoon or two of mustard (I always use dijon), stirring well to disperse it.
6.Turn the heat down a little, put the lid back on, and let it cook for about 7-10 minutes, until the liver's cooked through, and the gravy is thickening nicely. Check on it every few minutes to make sure the liver doesn't stick to the bottom of the pan
7. Remove the bay leaves, stir the liver and onions well, turn the heat up until it's bubbling but not boiling, and add some gravy granules or some more mustard to thicken - as much as is needed - the thickness of the gravy at this point is never very predictable! Taste it first to decide which way to go, and once the thickener is added, stir well, and keep stirring until it's thick throughout. Turn the heat down to low, or remove the pan from the heat whilst you make the mashed potatoes. I always make them by draining them with the lid of the pan, returning them without the lid to the hob, shaking the pan vigorously, to dry them through without burning them, which also makes them crumblier. I mash them without butter or milk, as a dry mash absorbs the wonderful gravy so much better!

Serve immediately!

Answer 2

1

Answer 3

Lambs Liver Casserole

Answer 4

One slice of liver per person. Toss in flour pre-mixed with herbes de Provence, black pepper, Szechuan pepper. At this stage you can leave the liver in fridge until ready for final sprint.
When your guests, salad, and preferred carb (rice, bulghur, mashed tatty, pasta...) are ready, think about the liver.
I would either start by sweetly frying red onion or shallots (scallions), or bang in a liquidized megaclove of garlic until aromatic but not brown, and then - but only then - slap in the liver. Boom. One side, turn, other side.

Remove from heat when not quite done. By the time you get it plated, it will be perfect.
Warning: "Perfect", imho, means pink (not red) in the middle. If you like your liver cooked to choking point, find another recipe.

Answer 5

Slice lambs liver quarter inch thick and dip in seasoned flour and shake of excess flour. Saute in butter for a minute or two each side and flame in brandy. Remove liver while slightly pink to a warm plate . Add pure orange juice and reduce over high heat until it is very slightly thickened. Pour sauce over lamb and serve.

Answer 6

Lamb Casserole Delia

Answer 7

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Answer 8

Frying often dries out Lambs liver far too much..... especially if.....like me.... you aren't Jamie Oliver......so pop it in a casserole dish or any oven proof dish with a lid.......add some chopped carrots and chopped onion......cover with gravy....(bisto is fine) and pop in the oven for an hour at 180 c/ gas mark 6...if your a big dumpling fan...pop in a few Aunt Bessies (or your own) dumplings....stir at 15 minute intervals....and you will have oh so tender well flavoured liver

Answer 9

Very easy to do.

Lightly flour slices of liver and fry in a little oil with some onions.
Add a tin of tomates, season with salt and pepper.

Answer 10

BROILED LAMB LIVER

1 fresh lamb liver
1/2 c. parsley, chopped
1/2 c. scallions, chopped
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. lemon juice
2 tbsp. oil

Wash liver well. Drain, cut into bite sized cubes. Sprinkle with salt, pepper, parsley, scallions, lemon juice, and oil. Mix well. Broil 3-5 minutes, just to brown.