Recipes, Lamb Recipes

Lamb liver recipe w/ sage butter

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A lamb liver recipe is a real joy, offering rich, velvety flavour with minimal effort. My favourite go-to is to pat the liver dry, dredge it lightly in seasoned flour, and fry it briskly in foaming butter with a fistful of fresh sage leaves. Achieve a light browning on both sides, keeping the inside beautifully pink, then spoon over the hot butter and celebrate the succulence of fresh lamb liver – simple and utterly delicious. There’s something about the simplicity of cooking lamb liver that makes it so rewarding. When done right, the liver stays tender, almost creamy, with just enough savoury crispness from the sage and butter to enhance the natural richness. It’s a dish that’s equally at home as a quick midweek meal or as part of a more indulgent spread.

Lamb's liver with sage butter

Serves 4

Ingredients

Method

  1. Slice liver into long 1cm thick pieces
  2. In a frying pan melt the butter with the olive oil until all is foaming and only just taking on a light brown colour.
  3. Dredge the liver in the flour and pat off any excess.
  4. Lay the liver in the butter and begin to fry, the slices should not be densely packed and so do in 2 batches if needs be.
  5. Add the sage leaves and shake between the liver slices so that they fry in the butter.
  6. When browned flip over and season heavily with salt and pepper while finishing the raw side.
  7. The cooking should take little more than 3-4 minutes in all as the liver wants to be certainly pink (but not raw) inside.
  8. Take the lamb to a warm plate or onto toast and spoon over the butter with crispy sage leaves.

Shop the ingredients

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.