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

2 people


  • 225g/8oz lamb's liver, rinsed and sliced
  • 15g/½oz butter
  • 1 onion, peeled and sliced
  • 75g/3oz smoked bacon lardons
  • 1 garlic clove, peeled and crushed
  • 2 large sprigs fresh thyme
  • 15ml/1tbsp plain flour
  • Salt and freshly milled black pepper
  • 5ml/1tsp balsamic or red wine vinegar
  • 300ml/½pint boiling water
  • 15ml/1tbsp gravy granules


  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.