Peppered Lambs' Liver with Caramelised Shallots
Ingredients
- 8 generous slices of lambs' liver
- 2 tablespoons coarsely-crushed peppercorns
- 1 teaspoon sea salt
- 100g butter
- 6 banana shallots, peeled and halved lengthways
- ½ teaspoon sugar
- 1 heaped tablespoon crème fraîche
- 1 teaspoon lemon juice
Method
Melt half the butter in a heavy pan and, when sizzling, add the shallots cut sides up. Allow to colour gently for a minute or two, then sprinkle with sugar, turn cut sides down, cover and cook over a very gentle heat for eight to ten minutes until caramelised.
Place the peppercorns and salt on a plate and press the liver slices down well into the mix to coat on both sides.
Melt the remaining butter in a frying pan and cook the liver briskly for no more than two minutes each side. Remove to a warm serving dish.
Add the crème fraîche to the pan, incorporating the cooking juices, add the lemon juice and cook gently for a minute or so to thicken, then pour over the liver.
Arrange the shallots around the dish and serve with mashed potato and steamed cabbage.
From the September 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)