Lamb Liver with Leeks and Herbs de Provence


It is nice to be back from the long blogging hiatus the past few weeks.  Wade and I have been on the go nearly the whole month.  We spent Labor Day weekend in the mountains with Wade’s Mom and Step-father, and then the next week we set off on a 1,200 mile road-trip to Michigan to visit his Father and extended family.  (I’ll post a few pics of the trip in an upcoming post.  We went to Frankenmuth, aka Michigan’s Little Bavaria- so I will have to include a good German recipe.)

It is nice to be home enjoying the cooler fall weather after far too many 100+ degree days over the summer.  The mums in the yard are in full bloom, the gardening season is coming to a close, and Halloween is just around the corner.  Fall is my absolute favorite time of year to cook.  Homemade soups, breads, squash, and pumpkin and hearty main dishes spark my creativity and get me ready to cozy up for the long winter days indoors.  Here is one of my new favorite cool-weather recipes.

Liver isn’t for everyone.  I have to admit, it took a while before I actually started to enjoy eating it, but I have been trying to add more iron-rich organ meats into our diet lately.  Calf liver and onions is a classic that has made the rounds on our table several times this past year, but the lamb liver that we had leftover in the freezer from the whole local lamb we got last year called for something a bit more delicate in flavor.  Fresh leeks pulled from the garden and some herbs de Provence paired nicely with the milder flavor of the lamb liver in this adaptation of liver and onions.  I paired this dish with this fantastic potato tart that I found on Pinterest and some fresh green beans.

•1 lb. lamb liver

•2 Tablespoons lemon juice

•6-8 leeks, cut in half and sliced (his should be about 3-4 cups- they will cook down a lot)

•1 Tablespoon olive oil

•1 small wedge of preserved lemon, rinsed and chopped finely

•2 teaspoons herbs de Provence

•1/2 cup white wine, or chicken broth

•pepper, to taste- the preserved lemon is rather salty, so you probably won’t need to add salt

Place the liver in a large bowl.  Add the lemon juice and cover with water to about three inches above the liver.  Refrigerate for one hour.  Place the sliced leeks in a bowl and fill with water.  Swish the leeks around in the water to separate the layers and loosen any grit that may be in between the layers. (Leeks are notoriously gritty)  Let the leeks sit undisturbed for a few minutes and then gently lift them out of the water with a slotted spoon.  Set aside.

Heat the olive oil in a large skillet over medium-high heat.  Add the leeks and sauté until they become tender and slightly browned.  Reduce heat to medium.  Add the preserved lemon.

Remove the liver from the bowl of lemon water and pat dry.  Cut into small (about 1″x1″) pieces and add to the leeks.  Add the herbs de Provence and stir gently.  Add the white wine and cover the skillet.  Simmer until the liver is just cooked through.  This will only take a few minutes.  You don’t want to overcook the liver or else it will become very tough.  Season with pepper and serve.







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