Braised Lamb's Liver Henderson.
Submitted by kathgouch
Thinly sliced lamb’s liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.
YIELD
4 servingsPREP
5 minCOOK
40 minREADY
45 minIf you’ve only ever had liver overcooked and rubbery, this recipe will change your mind entirely.
The Henderson method braises thick-sliced onions with garlic, red wine, parsley, thyme, and bay leaf until they’re soft and wine-soaked, creating a fragrant bed for the liver.
The liver itself gets a quick flash in the pan, just enough to color the flour coating, then rests on top of the onions for a brief oven braise that keeps the inside pink and creamy.
Basted with the red wine mixture and uncovered for the final five minutes, every slice comes out tender with a glossy, herb-scented sauce clinging to it.
Pro Tips
- Slice the liver thin and fry it fast. You’re only looking for color on the outside. Overcooking liver turns it chalky and bitter.
- Use clarified butter for the browning. Regular butter will burn at the heat you need. Ghee gives you that rich butter flavor with a higher smoke point.
- The liver only needs 10 minutes in the oven. Set a timer. Every extra minute past that risks turning it tough and grainy.
- Baste two or three times during those 10 minutes to keep the surface moist and build up a layered, wine-kissed glaze.
Ingredients
Directions
Slice liver finely and coat with flour, slice onions ½ inch thich, chop parsley, crush garlic and preheat oven to 350℉ (180℃).
Method of cookery:
Brown onion in clarified butter in casserole with crushed garlic.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water.
Cover and bake at 350℉ (180℃) in oven for 30 minutes. 3.
Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture.
- Remove cover, bake further 5 minutes, then serve.
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