Pan Cooked Lambs Liver and Onions

Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.

Preparation

Prep Time: 10 minutes
Cook time: 10 minutes
Serves: 2 people

Ingredients

225g free-range lambs 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

Thanks to Simply Beef & Lamb, for sharing this recipe with us.

Instructions

Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.
Season the flour with salt and black pepper and coat the liver.
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.
Serve with parsnip mash and seasonal vegetables.

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