Pan cooked liver with onions and rosemary
- Time to cook:
- 10 minutes
This recipe will provide over half the daily iron intake.
- 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
- 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.
Accompany with rosemary mash - boil potatoes with 2 large sprigs of fresh rosemary to infuse the flavour and mash together with butter and milk.
Per portion: (293g)
Energy 1723kJ / 413cal
Fat 26g (of which saturates 10g)
Carbohydrate 11g (of which sugars 2g)