Pan-Fried Liver and Onions with Bacon
Try this classic recipe of delicate lamb's liver and bacon in a tasty onion sauce.
Ingredients
- 450g lamb's liver, sliced
- 1 tablespoon plain flour
- 1 small handful fresh sage leaves, finely chopped
- 175g smoked back or streaky bacon, cut into pieces, or pancetta cubes
- 1 medium onion, peeled and finely sliced
- 1 teaspoon olive oil
- 3 tablespoons good, aged balsamic vinegar
- 250ml good, hot lamb stock
Method
In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour.
Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm.
In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
- Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.
- Serve with crispy onions, mashed potatoes and carrots.
Serve the liver pink on the inside for a succulent texture.
Nutrition
Each serving provides:
- Energy
- 301kcal
- Fat
- 15.7g
- Saturates
- 4.9g
- Carbs
- 9.5g
- Sugars
- 4.7g
- Fibre
- 1.1g
- Protein
- 31g
- Salt
- 2.1g
