Pan-Fried Liver with Onions and Sage
Pan Fried Liver with Onions and Sage
Ingredients
- 450g/1lb lambs liver sliced
- 15ml/1tbsp plain flour
- Salt and freshly milled black pepper
- 1 small handful fresh sage leaves, finely chopped
- 175g/6oz smoked back or streaky bacon, cut into pieces, or pancetta cubes (optional)
- 1 medium onion, peeled and finely sliced
- 5ml/1tsp olive oil
- 45ml/3tbsp good, aged balsamic vinegar
- 350ml/12floz 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 and dry fry the bacon or pancetta (if using) with the 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, crushed new potatoes and carrots.
Nutrition
Each serving provides:
- Energy
- 208kcal
- Fat
- 8.5g
- Saturates
- 2.2g
- Carbs
- 9.6g
- Sugars
- 4.7g
- Fibre
- 1.1g
- Protein
- 23.8g
- Salt
- 0.8g
