Comments on: Springtime Saute of Lamb’s Liver: From Unfashionably Late to Trend-Setting in the Blink of an Eye

By: Jonny & Amy

Jonny & Amy — Fri, 09 Mar 2012 18:26:33 +0000

@Noelle: good question. It’s pretty mild tasting, perhaps surprisingly. I would say it’s probably somewhere between veal and beef liver in “strength”, so to speak, being closer to the mild, minerally-ness of veal liver rather than the heavy, almost metallic taste of beef liver. To tell the truth, I’ve never knowingly eaten pork liver by itself, only as part of a pate, so I can’t compare to that. Good luck too with the FB page. We’re following you right back!

By: noëlle {simmer down!}

noëlle {simmer down!} — Thu, 08 Mar 2012 15:07:42 +0000

Hehe, I just recently broke down and started a FB page for my blog as well -and just “liked” yours from there.

What’s the flavor profile of lamb’s liver, as compared to beef or pork liver? I think the Yemeni markets in Hamtramck sell it; I should give it a try.

By: rach

rach — Tue, 14 Feb 2012 20:46:23 +0000

I’ll take this as a robust appetizer please. I am extremely fond of liver but never cook it. Maybe this recipe will change that. really.
Just coming out of baby vortex, never been so tired, happy but tired. I think i need to write you an E mail.
Like obviously.

By: Lori Lynn

Lori Lynn — Mon, 13 Feb 2012 16:58:41 +0000

Such a lovely dish! Anchovy and rosemary sound like the perfect flavor addition, plus red cotes du rhone nails it!
LL

By: Jonny & Amy

Jonny & Amy — Fri, 10 Feb 2012 20:27:48 +0000

@Deana: At least we’re aren’t alone – if we were any good with facebook we’d have launched our page way sooner! Lamb’s liver’s not that easy to find. We bought it from a small farm in Pennsylvania at the same time as an entire ox heart, something else that city supermarkets aren’t well stocked with. It’s worth seeking out if you have the time, but veal liver is a great substitute. Similar in taste profile and texture, as well as pretty mild.

By: deana

deana — Fri, 10 Feb 2012 19:32:36 +0000

I am a miserable facebook person. It seems like I don’t have time for my close friends and forget about visiting fb for weeks on end! Will try to look in and friend!

Great little dish you have there. Having had lambs stones last year, I feel pretty brave about offal, but have never seen, or at least noticed, lamb liver… must look into it!

By: nonna

nonna — Fri, 10 Feb 2012 13:41:33 +0000

Im gonna like your fb page right now- and the lamb liver looks delish

By: Jonny & Amy

Jonny & Amy — Fri, 10 Feb 2012 01:35:32 +0000

Thanks, Rachel. You may the first (and only?).

Yes, Nuria! I have no problem being on the same wavelength as you. In fact, I am thinking of Barcelona right now and, wow, you’re there! JEALOUS.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Thu, 09 Feb 2012 22:32:22 +0000

Thanks for the alert to your FB page. Consider yourself liked!

By: Núria

Núria — Thu, 09 Feb 2012 18:04:00 +0000

There’s something in the water… as the song says. Are we again posting about similar things at the same time? You show me your liver and I show you my tongue ;D
Although I’m not a fan of liver, I bet yours would make me a believer again! Awesome presentation and the sauce is delicious.