Lamb’s liver with bacon and amontillado

Lamb’s liver with bacon and amontillado

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 slices lamb’s liver, each about 170 g
1 onion
1/2 teaspoon plain flour, plus extra to dust
50g butter
8 rashers bacon
2 tablespoons amontillado sherry
300ml Brown chicken and veal stock
salt
freshly ground black pepper
small bunch watercress, to garnish

Method

  1. Prepare the liver as for calf’s liver. Halve, peel and finely slice the onion. Season some flour with plenty of salt and pepper. Heat the grill to its highest setting and the oven to 120°C.
  2. Melt half the butter in a frying pan, add the onion and fry slowly over a low heat until soft and golden, then remove to a plate and set aside. Wipe out the pan.
  3. Meanwhile, derind the bacon and grill the rashers on each side under the hot grill until crisp but not brittle, then transfer to the low oven to keep warm.
  4. Dip the liver in the seasoned flour and shake off any excess. Heat the remaining butter in the frying pan and fry the liver for 2–3 minutes on each side, depending on thickness, until well browned but still pink inside. Add to the bacon in the oven.
  5. Put the onion back in the frying pan (used for the liver), stir in the flour and cook over a medium heat for 1 minute. Add the sherry and bring to the boil. Add the stock and reduce to a syrupy consistency, then taste and adjust the seasoning.
  6. Place a slice of liver on each serving plate, with 2 bacon rashers. Spoon over the sauce and garnish with a few watercress sprigs.
Tags:
Leiths School of food and wine
cookery course
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