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Lamb’s liver with creamy spinach on sourdough

Lou
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This is a flavour-fuelled, nutrient-packed, inexpensive meal

Lamb’s liver with creamy spinach on sourdough is perfect when we’re all facing Putin’s-cost-of-living-hike.

Thanks Vladimir.

Lamb’s liver with creamy spinach on sourdough

This is classic nose-to-tail eating.

Anyone of a certain age, will have always tucked into liver so as not to have food wastage.

Sorry, Mum, that does include you 😉

Now, I have to admit, it’s taken me a long time to come to this place.

It’s not an easy thing to handle in terms of prepping i.e. liver is pretty slippery.

However, the benefits of liver and its nutritional values are well known.

So, if nothing else, you should give it at least one go, as we did.

And this recipe from PipersFarm is a real winner… and simple too.

Nutritional value of lamb’s liver

In a nutshell:

Top 5 health benefits of liver

BBC Good Food has this to say about the 5 key benefits.

1. It’s nutrient dense

Rich in protein, low in calories, and packed with essential vitamins and minerals, liver is one of the most nutrient-dense foods available.

Plus, they absorb into the body quickly.

2. Rich source of vitamin A

Liver is a rich source of vitamin A.

That’s good for vision, growth, cell division, reproduction and immunity.

3. Valuable dietary source of vitamin D

Think sunshine vitamin.

There aren’t many food sources that deliver vitamin D, but liver is one of them.

This means it’s perfect for the winter months to get that vitamin D up.

4. Useful source of B vitamins

Liver is an impressive source of B vitamins including folate, choline and vitamin B12.

And these nutrients are needed for a number of functions in the body and especially for metabolism.

5. Valuable source of iron

Rich in iron.

Iron is very important to your body for as it supports good energy levels and contributes to the normal formation of red blood cells and haemoglobin function, which carries oxygen around the body.

How to cook liver

  1. Pat dry and bring the liver to room temperature
  2. Preheat your griddle or frying pan
  3. Season the meat whilst cooking in the fry pan or griddle
  4. Don’t overcrowd the cooking base, a few medium-sized slices of liver per pan
  5. Massage with a little duck or goose fat, creating a very thin layer over the meat
  6. Cook 2 to 3 minutes each side for pink
  7. Finish by adding a large knob of butter to the frying pan.
Lamb’s liver with creamy spinach on sourdough

Check out some more nose-to-tail recipes, here.

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Lamb’s liver with creamy spinach

Course Main Course
Keyword lamb, lamb’s liver, liver, nose to tail
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Author Pipers Farm
Cost £

Ingredients

  • 300 g lamb's liver, sliced
  • dusting of flour
  • 2 slices of sourdough, toasted
  • 200 g spinach
  • 2 anchovy fillets
  • 2 garlic cloves, sliced or minced
  • 1 sprig of rosemary, chopped
  • a little olive oil
  • sea salt and pepper for seasoning

Instructions

  • Cook the spinach with a little drizzle of oil until it's wilted. Squeeze out the excess moisture by pressing it in a sieve.
  • In a frying pan, add the anchovies, garlic, and rosemary in a little oil and cook until the anchovies dissolve.
    Add the double cream and reduce by half then add the spinach and combine.
  • Dust the slices of lambs liver with well-seasoned flour and preheat a frying pan on the stove. Add a little oil and the slices of liver and cook for 1 minute on each side.
  • Toast the sourdough and spoon on the creamy spinach mix then lay the lamb's liver on top.
    Serve.

Notes

recipe by Pipers Farm