Lambs Liver with Onions, Bacon & White Wine
Tender liver with onions, bacon and white wine—simple, hearty and full of flavour
Ingredients
- 500 g lamb’s liver sliced
- 2 medium onions thinly sliced
- 4 rashers smoked bacon chopped
- 2 garlic cloves finely chopped (optional)
- 150 ml dry white wine
- 200 ml of beef stock
- 1 tbsp plain flour
- 2 tbsp olive oil
- Salt & black pepper
- Fresh parsley
Instructions
- Prepare the liver: Lightly coat the liver slices in flour, shaking off any excess.
- Fry the bacon: In a large frying pan, heat 1 tbsp oil over medium heat. Add the chopped bacon and cook until crisp. Remove and set aside.
- Cook the onions: In the same pan, add a little more oil or butter if needed and sauté the onions until soft and golden. Add garlic (if using) and cook for 1 more minute.
- Push the onions to one side, increase the heat, and add the liver. Fry for about 2–3 minutes on each side until just browned.
- Return the bacon to the pan. Pour in the white wine, gently stirring and simmer for 5–10 minutes until the wine reduces and thickens slightly.
- In the same pan, pour in about 200ml hot beef stock or a mix of stock and white wine. Scrape the base of the pan to release all the flavour. Simmer for 3–5 minutes. If you’d like it thicker, stir in 1 tsp plain flour mixed into a little cold water, or let it reduce naturally.
- Season with salt, pepper and sprinkle with fresh parsley
Notes
Serve with seasonal vegetables and potatoes of your choice—roasties, mash or sautéed all work well.