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Lamb's liver and onions

Liver & bacon with onion gravy

Lamb's liver and onions

Name: Lamb's liver and onions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 4 rashers smoked streaky bacon; 2 tbsp plain flour seasoned; pinch dried sage (optional); 6 slices lamb's livers (about 400g/14oz); 1 tbsp olive oil; 1 onion thinly sliced; 300ml beef stock; 2 tbsp ketchup

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.106 ratingsRate

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A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 rashers smoked streaky bacon
2 tbsp plain flour

seasoned
pinch dried sage

(optional)
6 slices lamb's livers

(about 400g/14oz)
1 tbsp olive oil
1 onion

thinly sliced
300ml beef stock
2 tbsp ketchup

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Nutrition: per serving

kcal504
fat23g
saturates7g
carbs23g
sugars7g

low
fibre3g
protein53g

high
salt2.5g

Method

step 1

Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
step 2

Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

RECIPE TIPS

HEALTHY BENEFITS

Liver & bacon is a really nutritious dish – one serving will provide your day’s iron, zinc, folate and vitamin C. As well as being rich in minerals, liver is a good source of B12, a vitamin which helps your body to use iron. It’s also high in vitamin A, important for healthy skin, hair and eyes. NOTE: If you’re pregnant, avoid eating liver.

Recipe from Good Food magazine, April 2012

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A star rating of 4.8 out of 5.106 ratings

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