Liver is one of my favourite cuts. Lambs liver sautéed in butter, cut up in slices, on a bed of caramelized onions and a marsala wine sauce. One word: Delicious.
INGREDIENTS
225g lambs liver
3 onions peeled, halved and thinly sliced
275ml marsala wine
1 plump garlic clove peeled and crushed
2 tablspoons olive oil
2 tablspoons balsamic vinegar
10g butter
sea salt and black pepper
METHOD Serves 2
Heat 1 tablspoon of the oil in a frying pan and add the onions. Keeping the heat quite high toss around to brown to a dark colour around the edges without burning. Add the garlic and toss again.
Pour in the marsala and the vinegar. Bring to a simmer then reduce the heat to its lowest setting so it is barely bubbling. Simmer for 45 minutes then season with salt and pepper.
Meanwhile slice the liver into 3 cm lengths, keeping then very thin. When the sauce has cooked heat the remaining 1 tablspoon of oil and the butter in another frying pan. When the butter foams add the liver slices and sear briefly for 1-2 minutes.
To serve place the liver on a platter and pour over the hot sauce and onions.
Original recipe Delia Smith summer cookery
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