Pan Cooked Lambs Liver and Onions

Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.


  • Prep Time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 2 people


  • 225g free-range lambs liver, rinsed and sliced
  • 15g butter
  • 1 onion, peeled and sliced
  • 75g smoked bacon lardons
  • 1 garlic clove, peeled and crushed
  • 2 large sprigs fresh thyme
  • 1 tablespoon plain flour
  • 1 teaspoon balsamic or red wine vinegar
  • 300ml boiling water
  • 1 tablespoon gravy granules

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.
  2. Season the flour with salt and black pepper and coat the liver.
  3. Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.
  4. Serve with parsnip mash and seasonal vegetables.

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