Lambs' Liver with (Orchard Fruits) Apple and Pear
4 slices of Scotch lamb's liver ( approximately 225g)
1 tbsp plain flour lightly seasoned with salt and pepper
1 tbsp olive oil
1 small dessert apple, cored and sliced
1 small dessert pear, cored and sliced
1 tbsp freshly chopped sage
150 ml (1/4 pt) unsweetened apple juice
1 tsp cold butter
- Toss the liver in the seasoned flour just to lightly coat. Heat the oil in a large frying pan and cook the liver gently for a minute or two, or until the blood starts to run. Then turn over and cook for a further minute. Transfer to a plate and keep warm.
- Add the apples and pears to the frying pan and cook briskly for 2 minutes. They will start to turn transparent. Add the sage and apple juice, leave to bubble for a minute or two to reduce a little then whisk in the butter.
- Divide the liver and orchard fruits between warmed plates and spoon over the sage and apple jus.
Liver and fruit make a good match. Orange segments could replace the apples and pear, and substitute the sage with tarragon or chives.
Ask your butcher to slice the lambs liver thinly and evenly – so it can be cooked quickly for a meltingly tender result. Enjoy this fresh and fruity way with offal…