Pan cooked liver with onions and rosemary

Serves:
2
Time to cook:
10 minutes

This recipe will provide over half the daily iron intake.

Ingredients

  • 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

Method

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.


Nutritional information

Per portion: (293g)
Energy 1723kJ / 413cal
Fat 26g (of which saturates 10g)
Carbohydrate 11g (of which sugars 2g)
Salt 5g
Protein 34g


Applicable type(s) of red meat:
lamb
Applicable cut(s) of meat:
Applicable life stage(s):
Applicable meal occasion(s):
lunch,dinner
Attached PDF: