Perfect Dinners

Lambs Liver and Onions

Lambs Liver and Onions

 Prep.Time: 10-15 min
 Cook.Time: 25-30 min
 Difficulty: Easy
 Serves: 4


 1 Large Frying Pan
 1.5L/3Pt Casserole Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon


 700g/1.5lb Lambs Liver
 4 Slices Streaky Bacon
 2 Medium Onions
 25g/1oz Plain Flour
 1 Beef Stock Cube
 3-4 Tbsps Oil
 500ml/1pt Water
 Black Pepper


Preheat 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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