Lamb Liver and Merguez Farm Sausages with Apples (Foie d’agneau et merguez de la ferme aux deux pommes)
Lamb is specially fed at La Ferme Éboulementaise in Charlevoix. The meat has been designated with the Quebec government’s “attestation de spécificité”, indicating it is a unique regional product. Photo: Gordon Beck
Chef Régis Hervé
Veteran Charlevoix chef Régis Hervé loads his menus with lamb, a favourite meat from animals raised on the hilly, grassy farms of his region. Livers from lamb are smaller and more tender than those from veal, a natural treat with a fresh and grassy taste because they come from animals who graze outdoors. The meat is ideal in a classic mixed grill flavoured with garlic, parsley and hot mustard. Régis likes to serve a salad of spring greens with this dish.
Lamb liver and merguez farm sausages with apples
2015-03-17 14:38:46
Ingredients
- 4 tablespoons (60 mL) butter
- 4 medium yellow-flesh potatoes, peeled, cubed
- 2 Cortland or other baking apples, cubed
- 4 merguez spiced lamb sausages or spicy pork or beef sausages
- 4 thick slices lamb or calves liver, white filaments removed
- Flour
- 1 tablespoon (15 mL) olive oil
- 2 tablespoons (30 mL) balsamic vinegar
- 1 tablespoon (15 mL) each fresh, chopped lemon thyme and savory
Instructions
- In a large, heavy frying pan, heat 2 tablespoons (30 mL) of the butter over medium heat and cook the potatoes and apples, turning them and shaking the pan as they cook, until tender and golden brown. Transfer to a platter and keep warm.
- Meanwhile, in a non-stick frying pan, cook the sausages until crisp and browned, then add to platter and keep warm.
- In the large, heavy frying pan, heat oil over medium-high heat. Dip liver lightly on both sides in flour and cook in the hot oil just until pink inside, about three minutes a side. Transfer liver to the platter and keep warm. Drain fat from pan, add balsamic vinegar and cook until pan is deglazed. Add remaining 2 tablespoons (30 mL) butter to pan and, when it is hot, return liver to the pan, turning it in the hot butter.
- Arrange the potatoes and apples on four heated serving plates and top with sausages and liver. Pour sauce over the meat and around the potatoes and apples. Sprinkle with the chopped herbs and serve.
Julian Armstrong https://www.julianarmstrong.com/