Monthly Archives: April 2012
Are you looking to incorporate more offal into your diet? Then why not try this delicious and quick recipe for red wine marinated lamb’s liver.
I am on a drive to introduce more offal into my diet, and I decided to start with lamb’s liver, which is readily available in the UK and also very affordable.
Most recipes I have looked at are fairly basic variations on liver, onions and mash, and many involve soaking the liver in milk and dusting it with seasoned flower.
For obvious reasons, I wanted to avoid the flour, and I also wanted to make this liver dish a little more interesting. This recipe is inspired by various basque recipes, and involves marinating the liver in red wine and vinegar for 3-4 hours. The marination process makes the flavour of the liver a little milder and also seems to improve the texture. The marinate is also used to make a delicious sauce that ties the whole dish together.
Once the liver has finished marinating, it takes no more than 30 minutes to make this dish, and trust me, it is delicious.
If you try out this recipe, please leave a comment and let me know what you think.
Ingredients (for 2 servings):
450g Lamb’s Liver
1 large glass dry Red Wine
1 tbsp Red Wine Vinegar
2 cloves Garlic (crushed)
1 Bay Leaf
¼ tsp salt
3 tbsp Olive Oil
3 large Onions, halved and sliced thinly
4 rashers Dry Cured Streaky Bacon, chopped
3 medium sized Sweet Potatoes, peeled and cubed
1 tbsp coarse sea salt
5 sprigs Parsley, finely chopped
- Combine the wine, vinegar, garlic, bay leaf and salt in a dish, add the Lamb’s Liver and coat well. Cover with cling film and leave in the fridge for 3-4 hours.
- Start cooking the onions 30 minutes before the livers have finished marinating. Heat three tbsp of Olive Oil in a frying pan and cook the thinly sliced onions over a low heat. Cover for the first 10 minutes, stirring occasionally. Then add a little salt and cook uncovered over medium heat for another 10 minutes.
- Place 4 rashers of streaky bacon on a baking tray covered in aluminium foil and place in a cold oven. Turn the oven up to 180 C / 350 F , and leave the bacon to crisp up, about 20 minutes, then leave it to drain on kitchen paper. Conserve the bacon fat for frying the livers in.
- Place the peeled and cubed sweet potatoes in a steamer and sprinkle over 1 tsp of course sea salt. then steam for approx. 12 minutes or until soft all the way through.
- Remove the Liver from the marinade and pat dry. Brown them in the pan with the conserved bacon fat for 1-2 minutes either side. Place on a warm plate to rest.
- Pour the red wine marinade into the pan and boil rapidly, uncovered, until it has reduced by half.
- While the marinate reduces, mash the sweet potates with butter and seasoning to taste.
- Serve with a sprinkle of parsley and enjoy.
- You can conserve any left over red wine for by freezing it.
- You can also freeze any left over parsley. Simply wash it and freeze the parsley whole with the stalks. To use, simple crumble the frozen parsley between your fingers. You won’t even have to chop it when it’s frozen.
- I imagine you could cook this recipe with other meats. Why not try steak.