James Whelan Butchers: Lamb’s Liver with Thyme and Onions

Lambs Liver with Thyme and OnionsThis recipe is a classic blend of lambs liver with onions, using Thyme to give an added dimension of taste to the dish. Liver is good for you and this recipe will get the kids loving it too! Remember liver is not suitable for people trying to reduce their cholesterol count!

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  • 1lb (454g) lambs livers
  • 3 spring onions, cut into slices on the diagonal
  • A few sprigs of fresh thyme, just the leaves, or 1/4 spoon of dried thyme
  • Butter
  • Oil
  • A good splash of cream
  • 1 teaspoon of dijon mustard
  • A good squeeze of lemon juice
  • Salt and black pepper

Serves 6

To Cook

Heat the oil and butter together in a big pan and fry the onion until it is soft and remove them from the pan. Add the lambs livers and the thyme, salt and lots of black pepper. Cook until the livers are brown on the outside but still pink inside. To check this, take one out, cut it and see, then put it back in and continue cooking, and check another one. It takes about 7-9 minutes but check earlier. Keep the heat high enough so that they are not steaming. Return the spring onions to the pan, squeeze the lemon over the livers. Mix the dijon mustard with the cream in a cup and add it to the lamb livers. Scrape up the bits on the bottom with a wooden spoon and heat until the sauce comes together. Serve immediately.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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