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Lamb's liver & mash

Liver & mash

Lamb's liver & mash

Name: Lamb's liver & mash
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 2
Cuisine: English
Ingredients: 3 large baking potatoes; ½ tsp olive oil; 150ml whole milk; 1 tbsp butter; pinch of freshly grated nutmeg; 100g butter softened; ½ tbsp chopped parsley; 1 tbsp plain flour; 200g lamb's liver trimmed and cut into 2 pieces (approx 1cm thick); 1-2 tbsp sunflower oil; small handful of mini silverskin pickled onions; 2 garlic cloves very finely chopped

Miriam Nice

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Serves 2

More effort

Prep: 30 mins

Cook: 1 hr and 50 mins

A star rating of 5 out of 5.2 ratingsRate

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A classic British dish that makes the most of hearty, often-overlooked offal. Top your creamy mash with slices of melt-in-the-mouth lamb's liver and herb butter

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Ingredients

Nutrition

Units:

MetricUS

For the mash

3 large baking potatoes
½ tsp olive oil
150ml whole milk
1 tbsp butter
pinch of freshly grated nutmeg

For the herb butter

100g butter

softened
½ tbsp chopped parsley

For the liver

1 tbsp plain flour
200g lamb's liver

trimmed and cut into 2 pieces (approx 1cm thick)
1-2 tbsp sunflower oil
small handful of mini silverskin pickled onions
2 garlic cloves

very finely chopped

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Nutrition: per serving

kcal914
fat65g
saturates35g
carbs50g
sugars6g
fibre5g
protein29g
salt1.4g

Method

step 1

Heat oven to 200C/180C/gas 6. Prick the potatoes all over with a fork, rub with oil and bake directly on the oven shelf for 1 hr 20 mins. Once cooked, leave for 10-15 mins or until cool enough to handle, then slice in half, scoop out the potato flesh and push it through a potato ricer or colander. Cover until needed. (I like to keep the potato skins for another day and stuff them with leftover mash, softened leeks and cheese, and bake until golden and bubbling.)
step 2

Mix the herb butter ingredients together, spread out into a rough log shape on a piece of baking parchment, roll up and twist the ends tightly so it resembles a cracker. Put in the freezer for 10-15 mins to firm up.
step 3

Heat the milk and butter for the mash in a saucepan until the butter has melted and the mixture starts to simmer. Pour this over the potato flesh, mash it and sprinkle over the nutmeg and some seasoning. Keep warm or reheat when serving.
step 4

Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil.
step 5

Turn down the heat, but while the oil’s still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it. Add a little oil to the pan if it looks dry. Once the garlic is starting to soften but not coloured at all, add 4-5 thin slices of the parsley butter and some of the resting juices from the liver plate. Turn off the heat and allow the butter to melt but not colour.
step 6

Heap your mash onto two plates, top with the liver, sliced if you like, and the onions. Then generously drizzle over the herb butter. Serve with a crisp, mustardy salad.

Recipe from Good Food magazine, March 2017

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A star rating of 5 out of 5.2 ratings

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