Home Cooking

Lamb liver... prepare like calf's liver?

Share:

Home Cooking 7

Lamb liver... prepare like calf's liver?

linguafood | Oct 20, 2009 08:22 AM

Got a lb. of lamb liver currently thawing in the fridge. I've only made calf's liver before, which I usually soak in milk for a half hour or so after cleaning & before sautéing.

I was thinking of sautéing the sliced, slightly floured liver in a butter-oil mix along with some shallots & sage, maybe add a splash of sherry or port at the end, and serve over roasted red pepper pasta. Well, half a pound, the rest I might make into a paté and see if my man will eat it on some crusty bread...

I know it sounds good '-). But is the milk soak necessary? Anything I have to know about lamb liver in particular? And do you have good pointers for lamb liver paté (which I've never made)?

TIA.

Want to stay up to date with this post?

Recommended From Chowhound