by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
thirschfeld's Notes:
Expand1 bunch scallions, roots trimmed and whites cut into 2 1/2 inch lengths. You want twelve pieces. Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/4 cup rice vinegar, do not use the seasoned kind Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
4 pieces lambs liver, cut 1/2 inch thick, the are small but very rich, you can up the amount if needed Ask a question about this ingredient
4 pieces speck or good smoked bacon Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
1/2 cup flour, for dredging Ask a question about this ingredient
safflower oil Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
2 teaspoons pickled onion liquid Ask a question about this ingredient
1/4 cup unsalted butter Ask a question about this ingredient
1/2 cup carrot, small dice Ask a question about this ingredient
1/2 cup onion, small dice Ask a question about this ingredient
Place the scallions, in a single layer, in a small heat proof container. In a saucepan bring the water, vinegar, sugar and salt to a boil. Pour over the scallions and set aside to cool. This can be done up to a day in advance.
Ask a question about this stepSeason the lamb with salt and set on a rack over a sheet tray with sides. This will catch the juices.
Ask a question about this stepCombine the mayonnaise, cream, mustard and pickling juice in a mixing bowl and whisk to combine. Season with salt and pepper.
Ask a question about this stepReserve 8 of the pickled scallion batons and chop, should have 4, the rest and combine with the dressing.
Ask a question about this stepPreheat the oven to 250 degrees. Place a heavy bottomed skillet over medium heat and add the bacon. As the fat starts to render turn up the heat. Cook until nicely crisp. Remove the bacon and the pan from the heat. Place the bacon on a paper towel lined oven proof plate or tray.
Ask a question about this stepIn another pot add the butter, onion and carrots. When the onions start to wilt add kosher salt and pepper. Then add 2 cups of water. Let the carrots cook until tender.
Ask a question about this stepPlace the plate with the bacon into the oven. Season the liver with pepper, remember you already salted them. Dredge the liver pieces through the flour and shake off any excess. Place the bacon pan back on the stove over medium high heat. Add 2 tablespoons of safflower oil.
Ask a question about this stepWhen the oil is hot, gently place the liver into the pan.
Ask a question about this stepPlace the peas into the carrot and onion pot and turn the heat to medium high.
Ask a question about this stepOnce the lamb pieces are nicely browned turn them. Be careful not to over cook the lamb. Cook medium rare to medium at most.
Ask a question about this stepTo plate. Place a smear of the sauce onto a plate. Using a slotted spoon place a nice helping of peas next to it. Place a piece of lamb liver onto the sauce. Top with bacon and garnish with pickled spring onions.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
