Pan Cooked Liver with Rosemary and Onions

Current rating:
3 / 5
Your rating:
Cooking Time:
10 minutes
  • 225g (8oz) Lamb's liver, washed, dried and sliced
  • 15g (½ oz) Butter
  • 1 Onion, thinly sliced
  • 1 Clove garlic, crushed
  • 2 Large sprigs rosemary
  • 15mlsp (1tbsp) Flour
  • Seasoning
  • 15mlsp (1tbsp) Balsamic vinegar
  • 150ml (¼pt) Boiling water
  • 15mlsp (1tbsp) Gravy granules
  • 4 Streaky bacon rashers
Heat the butter in a large frying pan. Add the onion, garlic and rosemary and cook for 2-3 minutes.

Spoon the flour on to a plate and season. Add the liver slices and coat with flour.

Place the liver in the pan and brown on all sides for about 5 -8 minutes. Add the balsamic vinegar and boiling water mixed with gravy granules and bring back to the boil.

Meanwhile cook the bacon rashers under a pre-heated grill until they are crispy and golden.

Serve the liver with crispy bacon 'crouton' rashers and rosemary gravy.

Per portion: (293g)

Energy 1723kJ / 413cal
Fat 26g (of which saturates 10g)
Carbohydrate 11g (of which sugars 2g)
Salt 5g
Protein 34g
Serving Suggestions:
Accompany with rosemary mash - boil potatoes with 2 large sprigs of fresh rosemary to infuse the flavour and mash together with butter and milk.