We’ve all heard that including more offal in our diet is not only nutritionally beneficial but is also good for the planet, yet our squeamishness and perhaps our lack of previous offal cooking experience often stops us from trying things like chicken liver and sweetbreads. However, cooking lambs liver or chicken hears are easier than you think and can be very delicious if you know what to pair them with.
What’s good about it: Many call liver the world’s most potent superfood while others are afraid of eating it due to their belief that liver is a storage organ for toxins. While liver does work to neutralise toxins, it doesn’t actually store them. It is however full of many essential nutrients like B vitamins and vitamin A, D, K, and minerals such as copper and iron, which in turn help the body to get rid of toxins. Of course, it’s important to consume liver from healthy, well raised animals, outdoor bred and pasture fed as much as possible. It is not recommended you include liver in your daily meals, but making it a weekly staple will make sure you can reap its nutritional benefits. Onions, grapes and spinach are packed with vitamins and antioxidants. Rich in: Vitamin A, B-12, B-6, C, copper, folate, iron, niacin, pantothenic acid, riboflavin, selenium, thiamin and zinc.
- 2 lamb livers (more of you like a bigger portion)
- 1 tbsp butter
- ½ tsp sea salt
- 1 large red onion, sliced
- 15 black grapes
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- Pinch of sea salt
- Pinch of black pepper
- Ghee or coconut oil for cooking
- ½ tsp butter
- 3-4 handfuls of baby spinach
- 1 garlic clove, diced
- ½ lemon, juice only
- Remove any veins from the liver slices, pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.
- Heat butter in a small saucepan and sauté onion with sea salt for about 1 minute, stirring frequently. Cut 10 of the grapes in half and add to the onions. Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5 grapes into the onion, add Worcestershire sauce and lemon juice and a little more butter. Stir and cook for a further minute or two until caramelised and slightly thickened. Set aside.
- Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb livers and cook for 1½ minute on each side on high heat. Remove and rest.
- Add butter, spinach, garlic and lemon juice to the same frying pan and cook until slightly wilted. Serve lamb livers on top of spinach with onion and grapes on top.