Lamb's liver and onions
Serves 2
Easy
Prep:
Cook:
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
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- 4 rashers smoked streaky bacon
- 2 tbsp plain flourseasoned
- pinch dried sage(optional)
- 6 slices lamb's livers(about 400g/14oz)
- 1 tbsp olive oil
- 1 onionthinly sliced
- 300ml beef stock
- 2 tbsp ketchup
Nutrition: per serving
- kcal504
- fat23g
- saturates7g
- carbs23g
- sugars7glow
- fibre3g
- protein53ghigh
- salt2.5g
Method
step 1
Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
step 2
Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
