When properly cooked --not too long!-- offal is rather nice and tasty. It shouldn’t be overlooked, I think, because it’s also often much cheaper than a cut of meat whilst being as (or often more) nutritious --your iron needs are covered for a week with just one liver meal!-- and leaner! And this hearty Lamb’s Liver with Mustard Sauce, it’s soft, blushing centre under a nicely browned and crispy exterior makes a delicious meal, indeed!

Ingredients (serves 1):

1 tablespoon unsalted butter

½ tablespoon olive oil

a small onion

1 (160-gram/5.10-ounce) lamb’s liver

a pinch of salt and freshly ground black pepper, to taste

1 heaped tablespoon Dijon Mustard

1/3 cup crème fraîche or sour cream

1 teaspoon demerara sugar

a couple of tablespoons water

In a small, nonstick frying pan, melt butter with olive oil over medium heat.

Finely chop the onion, and add to the pan. Cook, 2 minutes, until softened.

Increase heat to medium-high. Pat lamb’s liver dry, and add to the pan. Cook, about 2 minutes on each side until just browned. Season both sides well with salt and black pepper.

Once well-browned on each side, transfer lamb’s liver to a plate. Keep warm.

Stir Dijon Mustard and crème fraîche into the pan until you have a nice, pale brown sauce. Add demerara sugar, cooking until dissolved. Stir in a little water to loosen the sauce, and return lamb liver to the pan, a couple of minutes.

Fresh Raw Mutton Liver