Ingredients:

450g lamb's liver, slice & remove any tubes
200g smoked bacon lardons
2 medium onions, chopped
2 garlic cloves, chopped
200g mushrooms, sliced
2 tsp plain flour, seasoned with salt & pepper
2 sprigs of thyme or dried mixed herbs
500ml lamb stock, hot
4 tbsp olive oil

Sauté the chopped onions in 2 tablespoons of oil till soft and slightly caramelised and add the garlic. Sauté for another minute.

Remove the onion and garlic to a dish at the side.

Next cook the lardons and then add to the onion and garlic.

Cook the mushrooms with the thyme and remove to the onions

Toss the liver in the seasoned flour.

Add extra oil to the pan, if needed, and sauté a small amount of the liver at a time on a high heat – and very quickly – to seal in the juices. Remove and add to the onion.

Return the onion, garlic, lardons, mushrooms and liver to the pan, pour in the lamb stock and bring up to a simmer, stirring for a minute or two.

Note:

I like to serve this dish with either rice or a grainy mustard mash with broccoli. A wonderful budget friendly dish. Ultimate comfort food, great for a cold winters day.

Lamb's Liver Casserole with Bacon & Mushroom

Ingredients

450g lamb's liver, slice & remove any tubes
200g smoked bacon lardons
2 medium onions, chopped
2 garlic cloves, chopped
200g mushrooms, sliced
2 tsp plain flour, seasoned with salt & pepper
2 sprigs of thyme or dried mixed herbs
500ml lamb stock, hot
4 tbsp olive oil

Instructions

Sauté the chopped onions in 2 tablespoons of oil till soft and slightly caramelised and add the garlic. Sauté for another minute.
Remove the onion and garlic to a dish at the side.
Next cook the lardons and then add to the onion and garlic.
Cook the mushrooms with the thyme and remove to the onions
Toss the liver in the seasoned flour.
Add extra oil to the pan, if needed, and sauté a small amount of the liver at a time on a high heat – and very quickly – to seal in the juices. Remove and add to the onion.
Return the onion, garlic, lardons, mushrooms and liver to the pan, pour in the lamb stock and bring up to a simmer, stirring for a minute or two.
I like to serve this dish with either rice or a grainy mustard mash with broccoli. A wonderful budget friendly dish. Ultimate comfort food, great for a cold winters day.