Make it Scotch

Lambs’ Liver with Orchard Fruits

  • Prep 10 mins
  • Cook 10 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    Toss the liver in the seasoned flour just to lightly coat. Heat the oil in a large frying pan and cook the liver gently for a minute or two, or until the blood starts to run. Then turn over and cook for a further minute. Transfer to a plate and keep warm.
  • 2
    Add the apples and pears to the frying pan and cook briskly for 2 minutes. They will start to turn transparent. Add the sage and apple juice, leave to bubble for a minute or two to reduce a little then whisk in the butter.
  • 3
    Divide the liver and orchard fruits between warmed plates and spoon over the sage and apple jus.
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