Thursday, November 4, 2010

Lambs Liver with Red Onion and Caper butter

I cooked Lambs Liver for lunch today.  I am unsure who buys liver - the only people I ever see buying it in the butchers are old people and body builders.  It is high in protein, iron and Vitamin A and most importantly delicious.  I think the reason that people avoid it really is that not everyone likes its quite strong and particular taste, it would also not be a suitable dinner party dish and I can imagine in an average family of 4, at least 2 people will not like it.  My husband and my children do not like it ( although none of them tasted this). 
I love it and for me it is a rare treat that I will cook only for myself when the notion takes me.   I urge you to try this, you never know, you just might like it.

This recipe is an adaptation of one by Richard Corrigan of Bentley's Seafood Bar and Grill in London and the recently deceased Bentley's on Stephen's Green.  It is very nice, refreshing and the accompanying red onions are delicious.  I added capers and butter to this to caramelise the onions a little more making them sweeter to counteract with the vinegary jus.  A really nice lunch and worthy of the Wheeler's Inn menu - a new sub-category of genealogy and cooking which I am working on.

A solitary lunch for one liver-lover:

1 red onion, very finely sliced
2 slices of liver about 1cm thick
8 fresh sage leaves
1 small handful of capers
100ml sherry vinegar

Put the onions into a large bowl and cover with boiling water and stand for 45 minutes.
Meanwhile you can clean the kitchen, leave out the recycling and the composting and then maybe have a glass of sherry if you fancy.
Take the liver slices and place about 4 sage leaves on one side of each slice.
Heat a thin layer of oil in a frying pan and when it is very hot, place the liver, sage side down.  Cook for 2 minutes on either side and then remove from the heat and keep warm.

De-glaze the pan with the sherry vinegar, add a knob of butter and the strained onions and capers and fry for a few minutes.

Serve with the liver on top of the onions or beside.

Eat slowly while reading the paper, watching the rain pour down and the wind howling outside.
(oh and this is a really cheap lunch, each slice costing about 50 cent, the onion about another 50 cent so for just over a euro you can have a fab lunch).


  1. Liz this is getting freaky.. I was just checking your veg stew recipe for tonight to have with a nice bit of Tibradden lamb's liver and what do I find that you had yesterday? It's great on top of a bit of plain saffron risotto too, nice and pink.

  2. I love lambs' liver but, as in your house, it doesn't go down too well with the other inhabitants of the cottage! I must get Little Missy started on it before the Husband can put her off.

  3. Caroline, lamb's liver has a much milder flavour than ox or pigs so I would try that first - otherwise I think you would put her off for life!