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.

  1. Sauté the chopped onions in 2 tablespoons of oil till soft and slightly caramelised and add the garlic. Sauté for another minute.
  2. Remove the onion and garlic to a dish at the side.
  3. Next cook the lardons and then add to the onion and garlic.
  4. Cook the mushrooms with the thyme and remove to the onions.
  5. Toss the liver in the seasoned flour.
  6. 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.
  7. 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.

To serve: I like to serve this dish with either rice or a grainy mustard mash with broccoli.

  • words:
  • pictures: David Merewether

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