Lambs Liver with Pickled Spring Onions, Speck with Peas & Carrots

By • March 26, 2010 • 0 Comments

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Author Notes: I am a liver fanatic. I know this isn't everyones thing and I am OK with that. It just means more for me. I also like using all the animal, head to tail. I have found that liver is best when it is really fresh and so this I guess would be my pre Spring Spring lamb. The pickled onions are a flat out copy of Momofuku's pickled ramps and the sauce is pretty much theirs too but I did make changes. Speck is nothing more than German style smoked bacon that is not raw.thirschfeld

Serves 4

For the pickled onions

  • 1 bunch scallions, roots trimmed and whites cut into 2 1/2 inch lengths. You want twelve pieces.
  • 1/2 cup water
  • 1/4 cup rice vinegar, do not use the seasoned kind
  • 3 tablespoons sugar
  • 1 teaspoon salt

For the lamb

  • 4 pieces lambs liver, cut 1/2 inch thick, the are small but very rich, you can up the amount if needed
  • 4 pieces speck or good smoked bacon
  • Kosher salt and fresh ground pepper
  • 1/2 cup flour, for dredging
  • safflower oil
  • 1/4 cup mayonnaise
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons pickled onion liquid
  • 1/4 cup unsalted butter
  • 1/2 cup carrot, small dice
  • 1/2 cup onion, small dice
  • 1 1/2 cup fresh peas
  1. Place the scallions, in a single layer, in a small heat proof container. In a saucepan bring the water, vinegar, sugar and salt to a boil. Pour over the scallions and set aside to cool. This can be done up to a day in advance.
  2. Season the lamb with salt and set on a rack over a sheet tray with sides. This will catch the juices.
  3. Combine the mayonnaise, cream, mustard and pickling juice in a mixing bowl and whisk to combine. Season with salt and pepper.
  4. Reserve 8 of the pickled scallion batons and chop, should have 4, the rest and combine with the dressing.
  5. Preheat the oven to 250 degrees. Place a heavy bottomed skillet over medium heat and add the bacon. As the fat starts to render turn up the heat. Cook until nicely crisp. Remove the bacon and the pan from the heat. Place the bacon on a paper towel lined oven proof plate or tray.
  6. In another pot add the butter, onion and carrots. When the onions start to wilt add kosher salt and pepper. Then add 2 cups of water. Let the carrots cook until tender.
  7. Place the plate with the bacon into the oven. Season the liver with pepper, remember you already salted them. Dredge the liver pieces through the flour and shake off any excess. Place the bacon pan back on the stove over medium high heat. Add 2 tablespoons of safflower oil.
  8. When the oil is hot, gently place the liver into the pan.
  9. Place the peas into the carrot and onion pot and turn the heat to medium high.
  10. Once the lamb pieces are nicely browned turn them. Be careful not to over cook the lamb. Cook medium rare to medium at most.
  11. To plate. Place a smear of the sauce onto a plate. Using a slotted spoon place a nice helping of peas next to it. Place a piece of lamb liver onto the sauce. Top with bacon and garnish with pickled spring onions.
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