We’ve all heard that including more offal in our diet is not only nutritionally beneficial but is also good for the planet, yet our squeamishness and perhaps our lack of previous offal cooking experience often stops us from trying things like chicken liver and sweetbreads. However, cooking lambs liver or chicken hearts are easier than you think and can be very delicious if you know what to pair them with.
Liver pairs well with fragrant, sweet and acidic ingredients. It needs bold flavours to stand up to its own strong, earthy tones. Bacon and onion, garlic and thyme, balsamic vinegar and fruit, all go well with liver.
What’s good about it: Many call liver the world’s most potent superfood while others are afraid of eating it due to their belief that liver is a storage organ for toxins. While liver does work to neutralise toxins, it doesn’t actually store them. It is however full of many essential nutrients like B vitamins and vitamin A, D, K, and minerals such as copper and iron, which in turn help the body to get rid of toxins. Of course, it’s important to consume liver from healthy, well raised animals, outdoor bred and pasture fed as much as possible. It is not recommended you include liver in your daily meals, but making it a weekly staple will make sure you can reap its nutritional benefits. Onions, grapes and spinach are packed with vitamins and antioxidants.
Cook’s notes: You can use chicken livers instead of lamb livers and white grapes instead of red or black. Feel free to serve with an alternative side of green vegetables.
- 2 lamb livers (more of you like a bigger portion)
- 1 tablespoon butter or ghee
- 1 large red onion, sliced
- ½ teaspoon sea salt
- 15 black grapes
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce (optional)
- Pinch of sea salt
- Pinch of black pepper
- Ghee or coconut oil for cooking
- ½ teaspoon butter
- 1 garlic clove, finely diced
- 3-4 handfuls of baby spinach
- juice of ½ lemon
- Remove any veins from the liver slices, pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.
- Heat butter in a small saucepan and sauté the onion with sea salt for about 1 minute, stirring frequently. Cut 10 of the grapes in half and add to the onions. Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5 grapes into the onion, add Worcestershire sauce and lemon juice and a little more butter. Stir and cook for a further minute or two, until caramelised and slightly thickened. Set aside.
- Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb livers and cook for 2 minutes on each side on high heat. Remove and rest.
- Add the butter and garlic to the same frying pan and stir through for 20-30 seconds. Then add the spinach and lemon juice and cook until slightly wilted. Serve lamb livers over spinach with onion and grapes scattered on top.