Pan-Fried Liver with Onions and Sage
Pan Fried Liver with Onions and Sage
- 450g/1lb lambs liver, sliced
- 15ml/1tbsp plain flour
- Salt and freshly milled black pepper
- 1 small handful fresh sage leaves, finely chopped
- 175g/6oz smoked back or streaky bacon, cut into pieces, or pancetta cubes (optional)
- 1 medium onion, peeled and finely sliced
- 5ml/1tsp olive oil
- 45ml/3tbsp good, aged balsamic vinegar
- 350ml/12floz 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 and dry fry the bacon or pancetta (if using) with the 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, crushed new potatoes and carrots.
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.