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.

Preparation

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

Ingredients

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.

Instructions

Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.
Season the flour with salt and black pepper and coat the liver.
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.
Serve with parsnip mash and seasonal vegetables.

Related Recipes

Recipe

Lebanese Lamb and Chickpea Burgers with Pea Houmous

Try these succulent lamb burgers with chickpeas and Middle Eastern flavours plus mango chutney for an added twist!. Serve with a delicious fresh pea houmous. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.

Recipe

Lamb Keema

Lamb keema is hugely popular across the Indian subcontinent and the comforting combination of minced lamb, peas and gravy make this a perfect choice for curry aficionados and newbies alike.

Recipe

Harissa Shoulder of Lamb

Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.