A classic dish that’s making a comeback. Dense in nutrients, liver is the ultimate food combo: it’s good for you and it’s great for your budget. This recipe is quick to prepare and really puts Manx lamb liver in the spotlight.
TOP TIP: Some chefs prefer to soak liver in milk for 30–60 minutes to make them taste less bitter. But, when it’s cooked properly, good quality Manx lamb liver will taste just fantastic as it is with no need to pre-soak.
▹ Serves 4 to 6 people
▹ Prep Time: 15 mins
▹ Cooking Time: 20 mins
INGREDIENTS
• 8 slices Manx lamb liver (around 500g)
• 5 rashers Manx streaky bacon
• 1 large onion sliced
• 2 tbsp plain Laxey flour
• 1 tsp dried sage
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• Knob of butter
• 300ml lamb or beef stock
• Small bunch of fresh chopped parsley
METHOD
1. In a frying pan, cook the bacon until crispy.
2. Meanwhile, remove any veins from the liver slices and give them a good wash. Pat the meat dry with kitchen paper.
3. Mix the flour and sage together and use the combination to dust the liver.
4. Remove the bacon from the pan and set aside.
5. Add the oil to the pan and brown the liver for about 1-2 minutes on each side. Remove from the pan, then fry the onion until golden brown and softened. Stir in the stock and mustard, then leave to simmer for 5 minutes.
6. Put the liver back in the pan and cook for 4 minutes until cooked through, seasoning well with freshly ground salt and black pepper as you go.
7. Serve with the bacon streaked over the top of the liver, alongside a fluffy mountain of Manx mashed potatoes and your favourite local vegetable(s). A nice thick slice of Noa bread with lashings of Manx butter is a treat when soaking up the deliciously rich juices!
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