02 January 2013,23:51 by
Ponmathi Srilekha.S

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Lambs liver with baby onions and chive sauce taste good. The liver was marinated with lemon juice, sherry, honey, onions and chives. After marinating, put it on a foil and steam. It is delicious when pair with chive sauce.
Serves :

Preparation Time :
40 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Season the strips of liver with salt and pepper. Lay in a dish with the lemon juice, sherry, honey, onions and the chives. Marinate for up to 2 hours.
  • Cut a piece of foil or greaseproof paper large enough to seal all of the ingredients in a large parcel.
  • Spoon the food on to the foil. Fold up the edges, pour in all of the marinade and seal completely.
  • Place in a steamer. Bring the stock and remaining chives to the boil in a saucepan.
  • Cover the steamer with a tight-fitting lid and steam over the stock for 10 minutes.
  • Remove the foil packet and pour the juices from the meat into the hot stock in the saucepan.
  • Keep the food warm to one side while you finish the chive-flavored sauce.
  • Boil the stock until syrupy, and then reduce the heat. Whisk in the margarine, nut by nut, until the sauce is creamy.
  • Turn off the heat. Arrange the liver and onions on 4 warmed plates. Pour over the sauce and garnish with bacon dice and chives.
  • Serve at once.


  • 750 grams lambs' liver, trimmed and cut into strips
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 4 tablespoons sherry
  • 1 teaspoon honey
  • 20 button onions, peeled
  • 6 tablespoons snipped chives
  • 300 ml beef stock
  • 100 grams margarine, cut into walnut-sized pieces


  • 100 grams lean smoked bacon, derinded, grilled and diced
  • 2 tablespoon snipped chives

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