Lamb's liver with red wine gravy & garlic mash
Less popular cuts of meat make perfect sense for good-value midweek meals
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- Cook the potatoes until tender in salted boiling water. Heat the butter in a small pan and cook the garlic very gently for 5 minutes. Add the milk and warm through. Drain the potatoes then pour over the milk and butter with some seasoning. Mash together and keep warm.
- Heat a little more butter in a frying pan. Dust the liver in the seasoned flour. Sear the liver for 2-3 minutes per side. Take out of the pan (keep warm) and add the wine, stock and rosemary. Bubble until reduced by half and syrupy. Add a knob of butter and mix in then add the liver back to warm through. Serve with the mash and some buttered greens.
Per serving
613 kcalories, protein 40g, carbohydrate 56.7g, fat 24.6 g, saturated fat 11.8g, fibre 3.9g, salt 1.15 g
Recipe from olive magazine, March 2010.
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Ingredients
- 500g floury potatoes , peeled and cut into large chunks
- 25g butter , plus extra for frying and glazing
- 1 garlic clove , crushed
- 100ml milk
- 2 large or 4 small slices lamb's liver , about 300g in total
- 2 tbsp plain flour , well seasoned
- 150ml red wine
- 200ml lamb stock
- sprig rosemary
- buttered greens , to serve
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The Albion in Islington is a glorious Georgian-style pub that produces amazing food, so it's no surprise that its signature dish is such a winner
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Ingredients
- 500g floury potatoes , peeled and cut into large chunks
- 25g butter , plus extra for frying and glazing
- 1 garlic clove , crushed
- 100ml milk
- 2 large or 4 small slices lamb's liver , about 300g in total
- 2 tbsp plain flour , well seasoned
- 150ml red wine
- 200ml lamb stock
- sprig rosemary
- buttered greens , to serve
Per serving
613 kcalories, protein 40g, carbohydrate 56.7g, fat 24.6 g, saturated fat 11.8g, fibre 3.9g, salt 1.15 g
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29 September 2010
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27 February 2011
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31 March 2011
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