Pan Cooked Lambs Liver and Onions Pan Cooked Lambs Liver and Onions

Pan Cooked Lambs Liver and Onions

Loved by some and hated by others. This liver and onion recipe is really tasty and served with mashed parsnip - an absolute native of the English terrain.

prep time
10 mins

cook time
10 minutes

serves
2 people

  • Energy

    378kcal

  • Fat

    20.8g

  • Saturates

    9g

  • Carbs

    18g

  • Sugars

    5.6g

  • Fibre

    2.4g

  • Protein

    31g

  • Salt

    3g

Ingredients

  • 225g lamb's 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

Method

  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.