Sautéed Lambs’ Hearts and Liver à la Provençale

Coeurs et Foie d’Agneau en Persillade

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Lamb’s liver is one of the most frustrating things to cook until one realizes what a very short cooking time is required; if being sautéed alone, throw in the persillade immediately after adding the liver strips to the hot oil and toss the lot together for no more than a minute. The sautéing pan should be heavy and large enough so the pieces of meat do not pile up on one another, causing them to bleed and stew rather than promptly searing and holding in their juices.


  • ¼ cup olive oil
  • 2 or 3 lambs’ hearts, pared free of fat and tough vessels, split, each half cut lengthwise into 6 or 7 strips
  • 6 to 8 ounces lamb’s liver, sliced and cut into thin strips
  • Salt, pepper


    Add the strips of lamb heart to the hot oil and sauté over a high flame for about a minute or until they are seared on all sides, lower the flame, and continue tossing for 2 or 3 minutes longer. Turn the flame high again and add the liver, seasoned, and the persillade. Sauté for another minute or until all of the liver strips are gray on all sides from contact with the hot oil and minuscule pearls of rose begin to appear at the surface. They are done; the hearts will have cooked for just under 5 minutes and the liver for about 1 minute. Squeeze over lemon to taste and, preferably, serve directly from the sautéing pan so as to lose no heat.