Pan Cooked Lambs Liver And Onions Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

PAN-FRIED LIVER AND ONIONS WITH BACON

Steps:

• In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour. Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm. In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes. Serve with crispy onions, mashed potatoes and carrots.

LAMB'S LIVER WITH CARAMELISED ONIONS

Steps:

• Peel the potatoes then cut into small chunks and cook in boiling water for 10-15 minutes or until tender. Meanwhile, heat the oil in a large, heavy-based frying pan, preferably non-stick. Add the onion and sugar and fry gently for 10-15 minutes, stirring frequently until the onions are golden. Remove any veins from the liver slices. Pat the meat dry with kitchen paper, and lightly season. Push the fried onions to one side of the pan, add the liver slices and fry gently for 1-2 minutes on each side until lightly browned. Add 100ml cold water and the balsamic glaze to the pan, then stir until the liver and onions are coated in glossy juices. Remove from the heat. Drain the potatoes and return to the pan. Add the milk and plenty of black pepper, then mash until smooth. Stir the parsley and sage through. Pile onto serving plates with the liver, onions and pan juices, and serve with lightly steamed purple sprouting broccoli and courgettes.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)