Pan Fried Lambs Liver Recipe and Port Onions
This delicious pan-fried lambs liver recipe is as simple as it gets, and it is served with slowly simmered sticky port onions, which are the perfect accompaniment to a piece of meat that is woefully underused!
Servings 2 Servings
Calories 658kcal
Ingredients
- 350 g Lambs Liver 12oz
- 1 tablespoon Sherry Vinegar
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Flour
- 1 tablespoon Cooking Oil
- 25 g Butter 1 tablespoon + 2 teaspoon
For the Port Onions
- 2 Medium Onions 300g
- 1½ tablespoon Dark Brown Sugar
- 125 ml Ruby Port ½ Cup
- 2 tablespoon Sherry Vinegar
- 25 g Butter 1 tablespoon + 2 teaspoon
- 6 Large Sage Leaves
- ¼-½ teaspoon Salt
Instructions
- Cut the onions in half, then peel them and slice them into 1cm (½") thick half-moon shapes.
- Heat a small 15-16cm (6-7") saucepan over a medium heat and add the butter for the onions. When the butter begins to foam, add the onions and cook for 10 minutes, stirring regularly.
- Shred the sage leaves, add them to the onions, and stir them.
- Pour in the port and add the brown sugar, sherry vinegar and salt, reduce the heat to low-medium and simmer for 40 minutes until most of the port has reduced and the onions are sticky and soft.
- If your liver is not sliced and cleaned cut it into thin (4-5mm or ¼") slices.
- 12-15 minutes before you are ready to serve, season the liver with salt and pepper, then dredge it with the flour.
- Heat a wide 28-30cm (11-12") frying pan or skillet (not nonstick if you can) over a high-medium heat and add the oil and butter. Add the liver and cook for 1-2 minutes on each side.
- Add the sherry vinegar, swish the pan to coat the meat, then remove and rest for 2 minutes.
- Serve the rested liver on a bed of the onions
Video
Nutrition
Serving: 1 | Calories: 658kcal | Carbohydrates: 40g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 690mg | Sodium: 836mg | Fiber: 3.1g | Sugar: 20g
