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Lambs’ Liver with Orchard Fruits

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Liver and fruit make a good match, try this liver recipe with apple and pear for a meltingly tender result.

How to cook & Ingredients

10 minutes
10 minutes
Serves 2

Ingredients 

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

Cooking Method

  • 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.

    1
  • 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.

    2
  • Divide the liver and orchard fruits between warmed plates and spoon over the sage and apple jus.

    3
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