Lamb’s Liver with Onions

Foie d’agneau à la cévenole

Preparation info

  • Serves

    4-6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is reminiscent of the Venetian dish, fegato di vitello alla Veneziana, and if you want to try calf’s liver using this recipe, it will be superb.

If you can obtain large sweet onions, they are perfect for this, which should have a luxurious texture and a piquant sweet and sour flavour.

Ingredients

  • 500 g lamb’s liver, well trimmed and cut in thin escalopes
  • 1 tsp fresh thyme leaves or ½

Method

Sprinkle the slices of liver with the thyme and grind on plenty of black pepper. Put the fat or oil in a large frying-pan and place over a high heat. When the fat is hot but not smoking, fry the liver in batches just long enough to colour it lightly on both sides – as little as 30 seconds per side. Remove the browned slices to a plate and continue until all the pieces are done.

Turn the