Lambs’ Liver With Balsamic Sauce
This dish combines tender lambs' liver with flavorful bacon and a rich balsamic sauce, creating a hearty and satisfying meal. The sweet and tangy notes of the balsamic vinegar complement the savory components beautifully, making each bite a delight for the taste buds. Serve this elegant dish with a side of creamy mashed potatoes or crusty bread to soak up all the delicious juices. A perfect choice for a special dinner or gathering with loved ones.
— Constant Cookbook
Ingredients
- 2 banana shallots
- small handful fresh curly parsley
- 1 garlic
- 1 tbsp olive oil
- 150g/5oz thick cut smoked bacon
- 2 Little Gem lettuce
- 2 large Portobello or field mushrooms
- 2 tbsp chicken stock
- 60g/2¼oz butter
- 450g/1lb lambs’ liver
- , for dusting flour
- salt and freshly ground black pepper
- 4 tbsp balsamic vinegar
- 2 tbsp beef stock
Instructions
- Stir the shallot, parsley and garlic together in a bowl and set aside.
- Heat the oil in a frying pan and fry the bacon over a low heat for 2-3 minutes, or until golden-brown. Add the lettuce to the pan, cut-side down and the mushrooms and chicken stock and cook for 15-20 minutes.
- Meanwhile, heat a frying pan over a low heat and add half of the butter. Season the flour to taste with salt and freshly ground black pepper. Dust the liver slices in the seasoned flour and add to the butter once it is foaming. Cook for 2-3 minutes, then turn over and cook for another minute. Remove the liver from the pan and set aside, then deglaze the pan with the balsamic vinegar, scraping up any browned bits. Add the remaining butter and beef stock and continue to cook until the sauce is well combined and thickened slightly. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the braised lettuce onto serving plates, top with the liver and spoon over the balsamic sauce. Spoon over the shallot mixture.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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