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How to Cook Lamb’s Liver

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People over-cook liver and then say that they don’t like it. Is it any wonder when it goes to mealy pieces in your mouth? Properly cooked liver is a delight to eat, soft and tender and melting. It is full of goodness, inexpensive to buy and easy to cook. Here’s how to cook it to get the best out of it.

Serves 4

Ingredients

450g lamb’s liver, trimmed and sliced thickly
Salt
Freshly ground black pepper
1 tablespoon olive oil
25g butter

Instructions

1. Pat the liver dry with paper towel (you want it to fry, not steam). Season with a sprinkling of salt and black pepper.

2. Heat half the oil with half the butter in a large frying pan over high heat and add the half the liver. Cook for 3-4 minutes over a high heat, then turn it over and cook for 3-4 minutes on the other side – the cooking time will depend on its thickness. You need the outside to be golden and the inside to be slightly pink in the centre – it should not be completely cooked through. Remove the liver to a plate and cover lightly with tin foil to keep warm while you cook the next batch.

3. Add the rest of the oil and butter to the pan and cook the rest of the liver. Serve immediately.

Lamb’s Liver with Sherry Vinegar and Orange Juice
You can make a delicious sauce by adding 3 tablespoons of orange juice and 1/2 tablespoon of sherry vinegar to the leftover juices in the pan. Bring to the boil, scraping all the tasty bits that are left from frying the lamb’s liver into the sauce. Adjust to taste by adding more orange juice or sherry vinegar depending on whether you like it sweeter or sharper. Drizzle over the lamb’s liver before serving and top with toasted pine nuts. Serve with maché leaves.

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