Pan-Fried Lambs Liver and Onions

Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.

lambs liver, rinsed and sliced (225 g)
butter (15 g)
1 onion, peeled and sliced
smoked bacon lardons (75 g)
1 clove garlic, peeled and crushed
2 large sprigs fresh thyme
1 Tbsp. all-purpose flour, unbleached
1 tsp. balsamic or red wine vinegar
water, boiling (300 mL)
1 Tbsp. gravy granules

Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.

Season the flour with salt and black pepper and coat the liver.

Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.

Serve with parsnip mash and seasonal vegetables.

Makes 2 servings.