I first tried Albanian Liver at Lokanta restaurant in Sheffield. It was a few years ago, but it was so nice that I haven’t forgotten it! And, so when I came home with some Firs Farm lambs’ liver* the other week, I immediately knew what I was going to do with it.
As it happens, Gav cooked the liver for us – using this recipe for reference. Sadly we had to skip the red onion and parsley salad – I was meant to pick the ingredients up on the way home from work, but a later than usual finish left me in a fluster, and I forgot!
So we just had it with some salad leaves and homemade chips. And, it was lovely (although I have to admit that the onion and parsley salad would have improved it).
Lokanta tell me that people who don’t like offal generally like Albanian Liver and I can see why. Lambs’ liver doesn’t have a strong offal flavour anyway, but the spicing deals with any that does linger. What’s more, it was cheap and quick to cook, so I’m sure it’s one we’ll be having again. Might make sure I get some red onions and parsley in though…
*From Mr Pickles.