Lamb’s Liver with Mustard Sauce
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.
Serve Lamb’s Liver with Mustard Sauce hot with a hearty Potato Mash.
