129 Braised Lamb’s Liver Henderson

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lamb’s liver 1 lb. 1 lb. .5 kilo
Onions 2 2 2
Clarified butter ½ cup 4 oz. 115 grams
Dry red wine ½ cup 4 fl. oz. 115 milliliters
Chopped parsley ¼ cup ¼ cup 15 grams
Bay leaf 1 1 1
Thyme 1 sprig 1 sprig 1 sprig
Flour ½ cup 2 oz. 60 grams
Salt 1 tsp. 1 tsp. 2 grams
Ground black peppercorns To season To season To season
Garlic cloves 1 1 1
Water ½ cup 4 fl. oz. 115 milliliters


Method of Preparation

Slice liver finely and coat with flour—slice onions ½-inch thick-chop parsley—preheat oven to 350°F.—crush garlic.

Method of Cookery

  1. Brown onion in clarified butter in casserole with crushed garlic.
  2. Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper, and water. Cover and bake at 350°F. in oven for 30 minutes.
  3. Shallow fry floured liver slices quickly—to color only—lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture.
  4. Remove cover, bake further 5 minutes, then serve.


Serve from a clean shallow casserole with Ngauruhoe Potatoes and asparagus tips.