Wednesday, 4 May 2011

L is for... lambs liver loaf with lemon-dressed lambs lettuce

Not everyone enjoys the earthy depths of flavour that a juicy piece of liver affords. Even Richard, who (apart from fish) will eat just about anything, looks on in bewilderment if ever I order calves liver and bacon when we go out to dinner. I love the stuff and regardless of the fact that it is, essentially, cholesterol on a plate, I'm yet to be put off. Liver casserole and mash with green beans was a favourite winter warner of childhood and though I rarely eat it now, writing this blog has made we consider it making it for my dinner tonight. Mmmm.

Lambs liver loaf

1 lb, 2 oz/ 500 g lambs liver, finely chopped
10 oz/ 250 g minced lamb
8 rashers of smoked bacon, chopped
1 large onion, chopped
2 cloves of garlic, crushed
A handful of flatleaf parsley, chopped
1 glass of red wine
8 oz/ 200 g soft breadcrumbs
2 eggs, beaten
Salt and pepper
A grating of nutmeg

Lemon-dressed lambs lettuce

2 bags of lambs lettuce
1 lemon, squeezed
A few glugs of extra virgin olive oil
Salt and pepper

Preheat oven to 180°C (160°C Fan)

Simply mix all the ingredients together in a large bowl. Fry off a tiny amount in a pan to check for seasoning. Adjust accordingly and press the rest of the mixture in a buttered loaf tin or terrine. Pop it into a preheated oven for about an hour to an hour and a quarter. Let it cool a little before turning it out of its tin.

Slice the lambs liver loaf and serve with lambs lettuce dressed simply with extra virgin olive oil, lemon juice and seasoning.


  1. This is, to say the least, a selective view of the subject. I *suggested* liver loaf for Alphabet Soup, and the only reason I might 'look on in bewilderment' if you ordered it in a restaurant (which, to my recollection, has happened as much as zero times in the last three years or so) would be because it's a weird thing to choose *in a restaurant*, when steaks are frequently available.

    There, I've said it. I feel better.

  2. I have ordered it. I just reminded you. You also just admitted to my very face that you don't much like liver. Therefore, my *selective* view of the subject seems far less so than you suggest. But you're right, I probably would usually order steak over liver, but sometimes I just fancy it.

    There, I've said it. I feel better.