Lambs Liver and OnionsPrep.Time: 10-15 min
Cook.Time: 25-30 min
Tools1 Large Frying Pan
1.5L/3Pt Casserole Dish
Ingredients700g/1.5lb Lambs Liver
4 Slices Streaky Bacon
2 Medium Onions
25g/1oz Plain Flour
1 Beef Stock Cube
3-4 Tbsps Oil
MethodPreheat oven to 180ºC/350ºF/Gas Mark 4.
Peel and slice onions.
Fry Onions gently in oil until softened.
Trim any sinew from the liver and coat in a little of the flour.
When onions have softened, remove to the casserole dish, leaving the oil in the pan.
Fry the liver for 2-3 minutes on each side then add to casserole.
You will need to do this in a few batches, add more oil if needed.
Add the remaining flour to the juices in the pan and stir well to make a roux.
Slowly add the water, stirring all the time.
Add the stock cube and black pepper.
Turn up the heat and continue stirring until the sauce has thickened.
Pour over the liver, cover and place in the centre of the oven for 15 minutes.
Fry the bacon and add to the casserole just before serving.
Serve with mashed potatoes.
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