Rory O'Connell's sauté of spring lamb liver with Irish whiskey and tarragon.


Serves 4

  • 25g butter
  • Seasoned flour
  • 8 slices of lamb liver, c ½ cm thick
  • 1 fat clove of garlic crushed to a paste
  • 2 tablespoons whiskey
  • 4 tablespoons rich chicken stock
  • 8 tablespoons cream
  • 2 teaspoons chopped tarragon


  1. Melt the butter in a heavy frying pan until it foams.
  2. Dip the slices of liver in the seasoned flour and shake off the excess and place in the pan.
  3. Cook on the first side until golden brown and turn over and repeat on the other side.
  4. Draw the pan off the heat and add the garlic and whiskey.
  5. Replace the pan on the heat and allow the whiskey to reduce to a syrupy consistency. The whiskey may flame when back on the heat, so take care.
  6. Add the stock, cream and tarragon and bring to a simmer.
  7. Cook until a light coating sauce consistency is achieved.
  8. Taste and correct seasoning and serve immediately.