← Nouns Cooking · British & Irish

Ingredients

• 6 slices smoked streaky bacon rashers
• 500 g Lamb's liver, sliced about 1 cm thick, sinew trimmed
• 3 tbsp plain flour, seasoned with salt and pepper
• 2 tbsp Vegetable oil
• 2 Onion, thinly sliced
• ½ tsp dried or chopped fresh sage (optional)
• 400 ml hot beef stock
• 1 tbsp Ketchup
• 1 tsp Worcestershire sauce

Method

1. Fry the bacon in a large frying pan over medium heat for 5 min until crisp. Lift onto a plate and keep warm.
2. Add 1 tbsp oil to the bacon fat and fry the onions over medium heat for 10 min, stirring, until soft and golden. Tip onto the plate with the bacon.
3. Toss the liver in the seasoned flour (and sage, if using) and shake off the excess. Turn the heat up to medium-high, add the rest of the oil and fry the liver for 1–2 min per side, until browned outside but still slightly pink inside. Add to the plate.
4. Sprinkle any leftover flour into the pan and stir for 30 seconds, then pour in the stock, ketchup and Worcestershire sauce. Bubble for 2–3 min, scraping the pan, until thickened.
5. Return the onions, bacon and liver to the pan and warm through for 1 minute, no longer, or the liver toughens. Serve with mash and greens.

Tips

• Soak the liver in milk for 30 minutes before cooking for a milder flavour (this makes it no longer dairy-free).
• Overcooked liver turns grainy; take it off the heat while it is still a little pink in the middle.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food