Ingredients with Measurements:
- 1 lb lamb's liver, sliced
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup butter
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper.
2. Dredge the sliced lamb's liver in the flour mixture, shaking off any excess.
3. In a large skillet, melt butter and olive oil over medium-high heat.
4. Add the sliced liver to the skillet and cook for 2-3 minutes on each side until browned.
5. Remove the liver from the skillet and set aside.
6. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
7. Add beef broth to the skillet and bring to a boil.
8. Reduce heat to low and whisk in heavy cream, Dijon mustard, and Worcestershire sauce.
9. Simmer the sauce for 5-7 minutes until thickened.
10. Return the liver to the skillet and coat with the creamy mustard sauce.
11. Sprinkle chopped fresh parsley over the top.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking liver
- Low heat for simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 460
- Fat: 31g
- Carbohydrates: 15g
- Protein: 27g
Substitutions for ingredients:
- Lamb's liver can be substituted with chicken liver or beef liver.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use bacon grease instead of butter and olive oil for a smoky flavor.
- Add a splash of brandy or red wine to the sauce for a richer flavor.
Tips and tricks:
- Do not overcook the liver as it can become tough and rubbery.
- Make sure to whisk the sauce constantly to prevent lumps.
- Serve with mashed potatoes or crusty bread to soak up the creamy mustard sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of mashed potatoes or with crusty bread.
- Garnish with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Mashed potatoes
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or milk to thin it out.
- If the liver is tough, try marinating it in milk for 30 minutes before cooking.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Lamb's fry is a traditional Australian and New Zealand dish made from lamb's liver.
Flavor profiles:
- Creamy, tangy, savory
Serving suggestions:
- Serve hot with mashed potatoes or crusty bread.
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