Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
450g Lamb's Liver, slice and remove any tubes
200g Smoked Bacon Lardons
2 Medium Onions
2 Garlic Cloves, chopped
200g Mushrooms, sliced
2tsp Plain Flour
2 Sprigs of Thyme
500ml Lamb Stock, hot
4tbsp Olive Oil
Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.
To serve: I like to serve this dish with either rice or a grainy mustard mash with broccoli.
- words: Juliet Bidwell
- pictures: David Merewether
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