Lambs Liver and Onion Gravy Easy Recipe

lamb liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and pork liver is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and water with bouillon is a cost-effective alternative.

Rinse the Lambs Liver under cold running water.

Remove any membrane on the liver to ensure tenderness.

Roughly chop the onions.

Dip the lamb liver in the seasoned flour, shaking off any excess.

In a frying pan, add the vegetable oil and heat to low to medium.

Gently fry the liver until it starts to brown, then turn over and brown the other side.

When cooked throughout, remove and set aside the liver.

In the same oil, add the chopped onions and gently fry until softened.

Add 1 tablespoon of plain flour and mix well with the onions, keeping to avoid lumps in the gravy.

Add 3/4 pint of boiled water and a stock cube if desired.

Stir until you achieve the desired gravy consistency.

Add the liver back into the onion gravy and simmer for 15 to 20 minutes.

Serve with mashed potatoes and vegetables of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens