Liver and Onions | Liver and Bacon | How to cook Lambs Liver

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is versatile.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and can be made easily.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Heat olive oil in a pan over medium heat.

Add sliced onions to the pan and cook for about 15 minutes, turning frequently to caramelize them without burning.

Add flour to the onions to help create the stock, mixing until the flour absorbs the oil and onion juices.

Pour in prepared beef stock made from Bovril and bring to a simmer, then set aside the onion gravy.

Clean the pan and heat it over medium-high heat.

Season the lamb liver with a mixture of plain flour, salt, and pepper.

Cook the liver in the pan for about 4 minutes on each side, ensuring not to overcrowd the pan with liver and bacon.

Add streaky bacon to the pan with the liver as it cooks.

Once the liver is cooked, return the onion gravy to the pan to combine with the liver and bacon.

Prepare mashed potatoes with milk, butter, and mayonnaise.

Plate the liver and onions with bacon on top of the mashed potatoes, adding the onion gravy over the dish.

Garnish with freshly chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens