Lamb's liver with caramelised red onion recipe image

Print Lamb's liver with caramelised red onion

'Lamb's liver is one of my favourites. Thinly sliced with a dusting of seasoned flour, flash-fried and slightly pink. It is equally good with bacon and mash or in a sandwich with a dollop of mustard. Or try slices of liver with caramelised onion and sauce spooned beside it, seasonal vegetables and buttery mashed potatoes.' (Ben Watson)

Category

Lamb recipes  

Ingredients

  • 600g lamb's liver
  • Seasoned flour, to dust
  • 50g butter
  • 250ml chicken stock
  • 1 tbsp crème fraiche
  • 2 red onions, sliced
  • 1 rounded tsp ground cumin
  • 2-3 tsp soft brown sugar
  • A few drops balsamic vinegar
  • Salt & pepper

Method

  1. Preheat oven to 120°C/Gas ½. Dust the slices of lamb's liver with seasoned flour. Melt half the butter until foaming, then fry off the livers over a fairly high heat until browned on both sides but left pink inside - only a couple of minutes each side - then move to the warm oven to rest.
  2. Add stock to the pan and swirl around to incorporate meat juices then whisk in the crème fraiche - keep warm.
  3. Add the rest of the butter to a sauté pan and fry off the onion with cumin, salt and pepper over a medium heat to give it colour without burning or over-browning. As it begins to soften sprinkle over the sugar and continue until it’s luxuriously sticky-sweet. Finish with a few drops of balsamic to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes