Pan-Fried Liver and Onions with Bacon
Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.
- 450g lamb's liver, sliced
- 1 tablespoon plain flour
- 1 small handful fresh sage leaves, finely chopped
- 175g smoked back or streaky bacon, cut into pieces, or pancetta cubes
- 1 medium onion, peeled and finely sliced
- 1 teaspoon olive oil
- 3 tablespoons good, aged balsamic vinegar
- 250ml good, hot lamb stock
- In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour.
- Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm.
- In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
- Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.
- Serve with crispy onions, mashed potatoes and carrots.
Tips:Serve the liver pink on the inside for a succulent texture.
Additional Recipe Information:
Love to cook lambs liver and onion? So does chef Alex Coward, owner of The Alston Pub & Dining in Lancashire. Watch our video of Alex sharing his way of cooking lambs liver and onion with black pudding mashed potatoes, crispy pancetta, braised red cabbage and a red currant and rosemary jus. A classic pub dish with a modern nod.
Alex is one of 15 top British chefs who opened their kitchens and were interviewed for our Off The Block chef series. These chefs reveal how they utilise all cuts of meat in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.