It started like it almost always does … at the supermarket. And going  “oh, look – lamb livers! Gee, I’ve never made lamb livers before.” And then discovering that a fab sounding lamb liver recipe recommended by a friend also included lamb kidneys … which meant a trip over to special local butcher, and then buying some kidneys for three times the price of the livers (wtf?), but okay. I had the ingredients. More or less.

It also ended up like it almost always does … with me taking one or three recipes and doing a mix & match thing. And so this one comes from WeeRascal’s recommendation combined with a couple of Janet Mendel’s recipes for lamb liver… and you know, it was sooooooooo good.

Photo of finished product, recipe and instructions below the links…

First, make the picada…

• 3-6 cloves garlic
• big whack of parsley
• small handful of toasted almonds
• 1 tsp sweet pimentón
• 4 tsps olive oil
• salt & pepper

You can either crush all this with a mortar & pestle or use a stick-blender-chopper (I used the latter). Once the picada is made, set it aside.

Then prepare the meat…

• 400 grams lamb liver
• 250 grams lamb kidneys
• olive oil
• 3 shallots, minced
• 5 mushrooms, chopped
• 250 ml dry sherry
• 1 tsp hot pimentón

Chop the kidneys and livers into smallish pieces and sauté in a large skillet with olive oil until almost done (don’t overcook or they will get tough) – set aside and mix with hot pimiento powder. In the same skillet, add minced shallots and chopped mushrooms and stir until cooked. Then add the sherry and picada, stirring until the sauce thickens a little. Add the livers & kidneys and quickly heat through – serve straight away.