Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Seared lamb liver with burnt black pepper, prunes and lemon
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  • Seared lamb liver with burnt black pepper, prunes and lemon
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    Seared lamb liver with burnt black pepper, prunes and lemon.
    By Andreas Viestad

    Seared lamb liver with burnt black pepper, prunes and lemon

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    Servings: 4
    Difficulty: 3/5
    Time: 40 min

    PREPARATION:

     
    • 1

      In a hot dry skillet, toast peppercorns until they start to pop

    • 2

      Transfer to a pestle and mortar and crush coarsely.

    • 3

      Season the liver with sea salt and lots of burnt pepper.

    • 4

      Return skillet to heat, melt the butter, and fry the liver about 3 minutes on each side, or until golden brown.

    • 5

      Add the prunes towards the end so that they are heated lightly but not enough for them to start falling apart.

    • 6

      Drizzle with lemon juice the very last moment before serving.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E06 Many Flavors of Lamb and tagged , . Bookmark the permalink.
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  • Servings: 4
    Difficulty: 3/5
    Time: 40 min

    PREPARATION:

     
    • 1

      In a hot dry skillet, toast peppercorns until they start to pop

    • 2

      Transfer to a pestle and mortar and crush coarsely.

    • 3

      Season the liver with sea salt and lots of burnt pepper.

    • 4

      Return skillet to heat, melt the butter, and fry the liver about 3 minutes on each side, or until golden brown.

    • 5

      Add the prunes towards the end so that they are heated lightly but not enough for them to start falling apart.

    • 6

      Drizzle with lemon juice the very last moment before serving.

    Print Friendly
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