Lamb’s Liver with Sage & Onion Gravy

  

🥘 Introduction
🥘 Snapshot
🥘 Introduction
🥘 Ingredients
🥘 Method
🥘 Notes & Tips
🥘 Make-Ahead & Storage
🥘 Footer blurb

Introduction

Snapshot

  • Serves: 2–3
  • Time: 10 min prep • 20–25 min cook • ~30–35 min total
  • Good for: quick supper, classic pub-style plate

Introduction

Lamb’s liver cooks fast and stays tender with a light hand. Sage and sweet onions make an easy, aromatic gravy; a dash of cider or vinegar keeps it bright.

Ingredients

  • 400–500 g lamb’s liver, trimmed, sliced 1–1.5 cm thick
  • 2 medium onions (about 400 g), thinly sliced
  • 1 tbsp plain flour (optional, for light dusting)
  • 1 tbsp vegetable oil + 15 g butter
  • 6–8 fresh sage leaves (or ½ tsp dried)
  • 250 ml beef or chicken stock
  • 50 ml dry cider or water + 1 tsp malt vinegar
  • 1 tsp Worcestershire sauce
  • Sea salt and freshly ground black pepper

Optional prep: Soak liver 10–15 min in milk for milder flavour; pat very dry.

Method

  1. Onions: In a wide pan on medium, melt butter with oil. Cook onions 10–12 min until soft and golden. Scoop out; keep warm.
  2. Liver: Lightly dust liver with flour (optional). Raise heat to medium–high. Sear slices 1–2 min per side until browned outside and still pink inside (about 57–60 °C core). Transfer to a warm plate; rest 5 min.
  3. Gravy: Return onions to the pan with sage. Add cider; bubble 1–2 min, scraping fond. Add stock and Worcestershire; simmer 3–4 min to lightly thicken. Season.
  4. Serve: Spoon onions and gravy over the liver. Add mash or buttered greens.

Notes & Tips

  • Lamb’s liver is delicate — keep it blushing; overcooking turns it grainy.
  • For thicker gravy, stir in 1 tsp cornflour mixed with 1 tbsp cold water; simmer 30–60 sec.

Make-Ahead & Storage

  • Gravy can be made 1 day ahead.
  • Cooked liver is best fresh; leftovers 1 day in the fridge, reheat gently in gravy.

Footer blurb

“First we eat, then we do everything else.” — M. F. K. Fisher

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